Thinai Pongal (foxtail millet pongal) is a very healthy breakfast recipe. The recipe is very similar to our normal pongal recipies except to be careful with the quantities and water ratio. Thinai pongal must be served hot otherwise it may become hard and dry.
INGREDIENTS
Course: Breakfast Cuisine: Sounth Indian Prep Time: 10 mins Cooking Time: 20 mins Servings: 4 people
Thinai- 1 cup
Moong dal- ½ cup
Pepper corns- 1 tsp
Cumin seeds- 1 tsp
Ginger- 1 inch
Green chilli- 1
Cashews- I table spoon
Rock salt- 1 table spoom
Ghee- 1 table spoon
Few curry leaves
Water – 4 cups
METHOD
- Dry roast moong dal and thinai separately for 2-3 mins till you get a nice aroma. Transfer them to a bowl wash them thoroughly.
- In a medium flame keep a pressure cooker and add 4 cups of water. When the water gets heated up add millet and dal. (Waiting for the water to boil makes them non sticky to the cooker). Add salt (according to your taste). Close the lid and cook for 5 whistles
- Meanwhile to a mortar add ginger, cumin seeds and pepper corns and crush them
- Wait for the pressure to release and then open. Mash up the rice and dal.
- For tempering keep a laddle in low flame and add ghee. Once the ghee melts add the crushed ingredients, chopped green chillies, curry leaves and cahsews. Turn of the flame.
- Add the tempered items to the pongal and give a quick stir.
Serve hot with chutney and sambar.
HEALTH BENEFITS
- Thinai has a low glycemic index and fibre content. Good for diabetics reduces the blood sugar level.
- Lowers the blood cholesterol level and reduces weight
- Helps in digestion
The Sprouts 