Thinai Pongal, also known foxtail millet pongal, is a nutritious pongal that is made of foxtail millet and moong lentils. This Pongal is healthy, gluten-free, vegetarian, and the best part is it can be made in less than 30 minutes.
(optional) Switch on the saute mode on your Instant pot and add the moong dal to it. Roast it until nice and fragrant for a couple of minutes. Remove it.
Add the moong dal, millet to a bowl or strainer and wash them well.
Start instant pot in sauté mode and heat ghee in it. Add cumin seeds, black peppercorns, asafoetida, curry leaves, and cashews.
Saute till the cashews are lightly roasted. Take out half of the tempering and reserve for later. Add green chili and ginger.
When the ginger turns golden brown, add millet and moong dal. Saute for 2-3 minutes.
Add water and salt. Close lid with vent in sealing position. Change the instant pot setting to rice mode, which defaults to low pressure cooking for 12 minutes.
When the instant pot beeps, let the pressure release naturally for 10 minutes, then manually release the remaining pressure (10 minute NPR).
Open the instant pot, and serve pongal. Give it a good mix. Top with reserved tempering with roasted cashews. Enjoy hot with sambar and chutney!
Traditional Stovetop Method
Follow the steps to roast the dal and then rinse millet and dal with water.
Pressure cook the dal and millets along with the water for 3-4 whistles on medium-high flame. After the pressure is released, check consistency and add more water if needed.
In a pan on stovetop, prepare the tempering. Heat ghee, then add cumin seeds, black pepper, asafoetida, curry leaves, cashews and roast till the cashews are lightly browned. Then add green chili and ginger. When the ginger turns golden brown, the tempering is ready.
Pour the tempering on top of the cooked dal and millet. Mix and simmer for 1-2 minutes. Pongal is ready to enjoy with sambar and chutney.
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Notes
Vegan Pongal: To make this pongal vegan, use plant based oil of your choice in place of ghee.Consistency: Adjust the consistency of the ponagl by adding hot water to it as needed. The pongal will thicken as it cools.Reheating: To reheat refrigerated Pongal, add a couple of tablespoons of water, mix well and microwave for a minute.