Foxtail Millet Pongal

Ingredients

* Foxtail Millet - 1/2 cup

* Split yellow moong dal - 1/2 cup

* Ginger - 1 tsp chopped

* Water - 3 cups

* Salt - as needed

To temper:

* Ghee - 1 tbsp

* Cumin seeds - 1 tsp

* Peppercorns - 1/2 tsp

* Fresh curry leaves - 1 spring

* Cashew nuts - as needed

* Hing - generous pinch

* Ginger - 1/2 tsp peeled and chopped


Instructions

* Soak moong dal and Foxtail Millet; set it aside (I soaked in hot water for 30 minutes)


* Add ghee to the pressure cooker, saute Millet and soaked moong dal for 2 mins


* Pressure cook Millet and moong dal, along with chopped ginger and salt in 3 cups of water for 3 whistles. Switch off and Keep it aside


* Add ghee to the pan, when it is hot add Cumin seeds, peppercorns, ginger, asofetida, curry leaves and hing. Once it splutters, add this seasoning to the cooked pongal and mix well


* Garnish with some roasted cashew before serving. Serve hot with any chutney/sambar



Notes

1.  Adjust the ghee according to your taste

2. Soaking dal and millet is optional

3. Adding ginger while cooking dal is optional

4. If you are using Instant pot saute the dal and Millet in saute mode and cook them in high temperature for 18 minutes

5. Any millet variety can be used for pongal