This year is International Millet Year.  All varieties of millets that we come across are much nutritious than we think. One of the common millet Foxtail Millets (also called Kangni in India) tastes better with different types of recipes. This Pongal try foxtail millet pongal. Like other millets this also provides less glycemic index, good for diabetes, for heart and nervous system, boosts immunity and is rich in both zinc and magnesium along with fiber. The yellow color, oval shape foxtail millet is easy to cook!  

Spicy Foxtail Millet Pongal recipe

Ingredients:

1. Foxtail Millet – 1.5 cup
2. Moong dal – 2 cups
3. Cumin – 1.5 tsp
4. Pepper – 1 tsp
5. Ghee – 3 Tbsp
6. Asafetida – pinch
7. Cashew – 10.12
8. Cilantro – ½ cup (chopped)
9. Curry leaves – few
10. Ginger – 2 tsp (grated or finely chopped)
11. Salt
12. Green chili -2 (optional)

Preparation:

1. Roast moong dal to golden brown color on low flame. Allow it to cool and rinse in water.
2. Rinse foxtail millet in water
3. Pressure cook both moong dal and millet together on medium heat for 4-5 whistles
4. Allow pressure to release.
5. Place a deep cooking vessel on medium heat. Add ghee. To heated ghee add cumin seeds, black pepper (crushed or whole),  cashew and roast. Add green chili, ginger and hing.
6. Transfer the cooked millet-dal mix to the tampering and mix well. If the consistency is too thick add little more water. Add required amount of salt and continue mixing on low flame.
7. Remove the Pongal from heat, sprinkle chopped cilantro.
8. Serve hot Pongal with coconut chutney.

Sweet Foxtail Millet Pongal recipe

Ingredients:

1. Foxtail millet – 1.5 cup
2. Moong dal – 2 cups
3. Ghee – 3 Tbsp
4. Jaggery – 1.5 cups
5. Clove – 2-3
6. Cardamom – ½ tsp
7. Raisin – few
8. Cashew – few

Preparation:

1. Roast moong dal to golden brown color on low flame. Allow it to cool and rinse in water.
2. Rinse foxtail millet in water
3. Pressure cook both moong dal and millet together on medium heat for 4-5 whistles
4. Allow pressure to release.
5. In a vessel dissolve jaggery in one cup water and place it on medium heat. As the jaggery water starts thickening,  add cardamom powder. Transfer millet -dal mix to jaggery water and slowly mix well. Keep it aside.
6. Place a frying pan on medium heat, add ghee. To heated ghee add cashew and clove. Once cashew turns golden brown, add raisin. Transfer this content to millet-dal mix and heat it on low flame. If needed add one more tbsp of ghee.
7. Serve hot sweet millet Pongal along with spicy millet Pongal.

Image credit:

https://in.pinterest.com/pin/854206254301928899/ (spicy Pongal)

https://in.pinterest.com/pin/155233518382173330/ (sweet Pongal)

Image by MYCCF from Pixabay (CC by 0)