Foxtail Millet Pongal

Ingredients 

Foxtail millet.   - Half Cup

Moong Dal.       - 1/4 cup or 1/3 cup

Seasoning          - whole black pepper, Jeera & 

                              Cashews, Ginger(grated),

                               Black pepper powder & jeera powder(optional)

Oil                        1 tablespoon 

Ghee                   - 1 tablespoon 

Salt                      - Half teaspoon 

Instructions 

First you take half cup foxtail millet and moong dal in a bowl and wash it then soak it an hour. Make a coconut chutney or sambar in the meantime.

Next take a small or medium pressure cooker. Add oil and add seasoning whole black pepper and jeera, cashews, ginger grated. Pour three cups water with soaked millet and dal. Add salt and close the lid. After first whistle bring the flame to simmer for three whistles or five to seven minutes. Wait to release pressure to open the cooker. Once opened the cooker add ghee and black pepper powder and jeera powder. Mix well. Now the Pongal is ready to eat. It’s a good breakfast. We need to consume this Pongal as soon as possible. Because it gets thicken quickly.

Note:

It should be good for two people. That means half cup millets yield two to three servings. 

You can make this pongal with little millet and barnyard millet & Kodo millet.