Traditional South Indian ven pongal prepared with thinai. I felt the taste to be much better with thinai than with rice. And much healthier too without piling up much carbohydrates. All traditional pongal varieties can be prepared with millets and be had guilt free.
Thinai is widely sold as foxtail millet/ hulled millet. They look like tiny yellowish balls. As a switch to healthy lifestyle, it is good to replace rice with millets atleast 2-3 times a week. Millets are high in fiber and low in cholesterol. Foxtail millet helps control blood sugar levels to a significant extent.
Ingredients
3/4 cup thinai ( foxtail mullet/ hulled millet)
1/4 cup moong dal
Salt as needed
For tempering
2 tbs oil
1 tbs jeera
Few peppercorns
1/4 ts hing, 1/4 ts pongal perungayam
1 ts grated ginger
Few broken cashews
Few curry leaves
Final garnishing
1 tbs ghee
Few sprinkles of coarse pepper powder
Preparation
Optional step - Dry roast moong dal just until hot.
Soak thinai and moong dal together in 3 cups of water for a minimum of 15 min upto max of 30 min.
Prepare the tempering with the ingredients mentioned above.
Add the soaked thinai moong dal ( without salt) in a pressure cooker. Partly close the lid and allow the contents to boil over. Then fully close the cooker lid and cook in medium flame for 1 whistlle. Switch off flame. Leave it undisturbed until all air is released by itself.
Open lid. Add salt. Add little ghee and few sprinkles of coarsely ground pepper. Also add the prepared tempering. Give a gentle even mix without making them mushy.
Best served hot.
Thinai is widely sold as foxtail millet/ hulled millet. They look like tiny yellowish balls. As a switch to healthy lifestyle, it is good to replace rice with millets atleast 2-3 times a week. Millets are high in fiber and low in cholesterol. Foxtail millet helps control blood sugar levels to a significant extent.
Ingredients
3/4 cup thinai ( foxtail mullet/ hulled millet)
1/4 cup moong dal
Salt as needed
For tempering
2 tbs oil
1 tbs jeera
Few peppercorns
1/4 ts hing, 1/4 ts pongal perungayam
1 ts grated ginger
Few broken cashews
Few curry leaves
Final garnishing
1 tbs ghee
Few sprinkles of coarse pepper powder
Preparation
Optional step - Dry roast moong dal just until hot.
Soak thinai and moong dal together in 3 cups of water for a minimum of 15 min upto max of 30 min.
Prepare the tempering with the ingredients mentioned above.
Add the soaked thinai moong dal ( without salt) in a pressure cooker. Partly close the lid and allow the contents to boil over. Then fully close the cooker lid and cook in medium flame for 1 whistlle. Switch off flame. Leave it undisturbed until all air is released by itself.
Open lid. Add salt. Add little ghee and few sprinkles of coarsely ground pepper. Also add the prepared tempering. Give a gentle even mix without making them mushy.
Best served hot.
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