I have heard a lot about the health benefits of millets before, but only recently we have started including Thinai (Foxtail millet) in our diet. At first, I got Thinai Arisi / foxtail millet rice in a exhibition stall. I asked the person in the stall if there are any special instructions for cooking this millet, he said you can cook it just as you cook normal rice. I made Ven Pongal with it and it came out very well. Since then I have made this Pongal almost 4-5 times. As I was away from blogging then, it didn't make it to the blog. When I recently made this for Krishna Jayanthi to offer to God, I clicked few pictures to post it here.
I have made this Venpongal as a vegan version without adding ghee. It is healthy and delicious as there is moong dal along with foxtail millet and is flavored with cumin, pepper and a hint of ginger.
What are the ingredients needed?
Thinai Arisi / Foxtail millet Rice, 1 cup
Yellow Moong dal, 1/4 cup
Oil, 2 teaspoons
Cumin seeds, 1/2 teaspoon
Whole pepper corns, 1 teaspoon
Asafoetida, a pinch
Curry leaves, a sprig
Grated ginger, about 1/2 inch size
Salt, to taste
Cashews, to garnish (optional)
- Slightly roast moong dal in low flame till slight aroma comes. Keep it aside.
- Wash Thinai rice and keep it ready.
- Heat oil in a pressure cooker, add cumin seeds and whole peppercorns and fry for a minute, then add grated ginger, curry leaves & asafoetida and fry for another minute.
- Now add about 3 1/2 cup of water and bring it to boil.
- To the boiling water, add moong dal and thinai arisi along with required salt and mix well. Bring the heat down to medium and pressure cook it.
- Wait for a whistle, then bring the heat to low and cook for 5 minutes and turn off the heat.
- Wait till the pressure releases, then mix well and serve.
This serves 4 persons
- I have added whole peppercorns. But If you do not like to bite it whole, you can crush them and add.
- Since I have made vegan version, I fried the cashews in oil instead of ghee and added them for garnishing. You can add them along with curry leaves itself in step 2.
- If you are not keen on the vegan version, then you can fry them in 1 tablespoon of ghee and add them in the end along with ghee and mix well. The aroma of ghee will make this thinai pongal extra special.