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Luke Coutinho (Designed by Priyanka Vithlani, Meal planning analyst)

Millet Pongal - Sankranthi Special

Khara pongal is a staple during Makar Sankranti or ‘Pongal’, as the festival is called in Tamil Nadu, because of the flavors from warm aromatic spices and feeling of comfort with every bite and morsel. It is popular in many parts of India and known by different names. Khichdi in North India, Ven Pongal in Tamil Nadu, Khara Pongal in Karnataka and Katte Pongali in Andhra Pradesh. Presenting a simple millet pongal rich in protein and fiber along with the flavours and aroma from our very own Immunity kitchen.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4
Course: Breakfast, Snack
Cuisine: Indian
Calories: 204
Ingredients Method Notes

Ingredients
  

  • 1 cup Foxtail Millet
  • ¼ cup Pre-soaked yellow moong dal
  • 2 tsp Finely chopped green chilly
  • Few curry leaves
  • ½ cup Mix of carrot, peas and broccoli
  • 2 tsp Jeera
  • 1 tsp Whole black pepper
  • 1 tsp Asafoetida
  • 1 tsp Ethically sourced A2 ghee
  • Salt as required
  • 4 cups Water

Method
 

  1. Wash and soak foxtail millet in a cup of water for at least 2 to 3 hours.
  2. In a pressure cooker, heat ghee.
  3. Add jeera and whole black pepper.
  4. Once jeera is golden brown, add slit green chili and finely chopped ginger.
  5. After a few seconds, add roughly chopped vegetables, curry leaves and asafoetida.
  6. Add water.
  7. Add salt and moong dal.
  8. Bring the water to boil.
  9. Add foxtail millet, stir well.
  10. Let it cook for at least two whistles.
  11. Serve hot with a dollop of ghee and relish with the chutney/sambar of your choice.

Notes

  • Soul comforting food with the perfect balance of protein and fiber.
  • We can use any millet as per the availability.