Thinai Pongal: (Foxtail Millets).
Hey everyone, it's Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, thinai pongal: (foxtail millets). It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Thinai Pongal: (Foxtail Millets) is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It's simple, it is quick, it tastes yummy. They are fine and they look fantastic. Thinai Pongal: (Foxtail Millets) is something that I've loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have thinai pongal: (foxtail millets) using 18 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Thinai Pongal: (Foxtail Millets):
- {Get 1/2 Cup of Foxtail Millets (Thinai) Rice: Soaked & Boiled, with the Moong Dal.
- {Make ready 1/2 Cup of Moong Dal (Yellow): Soaked & Boiled, with the Thinai.
- {Prepare 2 tbsps of Ghee.
- {Get 2 tbsps of Cooking Oil (Coconut Oil- preferably).
- {Take as per taste of Salt.
- {Make ready as per taste of Sugar.
- {Make ready 8-10 of Tempering Spices: Curry Leaves.
- {Prepare 8-10 of Whole Black Peppercorns.
- {Get 3-4 of Whole Red Chillies.
- {Prepare 1.5 tsp of Cumin Seeds.
- {Prepare 1/2-1 tsp of Hing/Asafoetida.
- {Make ready 1 tsp of Whole Urad Dal.
- {Get 1 tsp of Whole Chana Dal.
- {Prepare 1/2 Cup of Roasted Cashews.
- {Get 1/4 Cup of Roasted Peanuts.
- {Prepare 500-600 ml of Water (RT): To Boil the Thinai & Moong Dal.
- {Get 1 tsp of Black Peppercorns (Freshly Cracked).
- {Prepare 3-4 of Green Chillies (Slit).
Instructions to make Thinai Pongal: (Foxtail Millets):
- Wash & Soak both the Thinai & Dal in clean water for about an hour & set aside.
- Now, in a large & deep heavy bottomed vessel: Add in the washed & soaked Dal & Thinai with about another 500-600 ml water, add some salt & turmeric powder in it- stir it well & allow it to cook for about 20-25 mins time- stirring occasionally in between (cover the lif of the vessel initially but take it off once it comes to a boil).
- Once well cooked: Turn off the flame & allow it to sit on the oven itself until we do the ‘Tadka’ to it...For the TADKA-.
- In another small Tadka Pan: Add in the oil- Then, one by one ☝🏻 add in rest all other tempering spices & ingredients to itthe- Allow it to splatter well & release its nice aroma.
- Turn off the flame & pour in the same (Tadka), to the already prepared Pongal & gently give it a nice mix & serve it onto the Serving Platter....
- Garnish: With some Oil Roasted Cashews & serve the same with either the Coconut Chutney or any other Chutney/s, of your personal choice...
- ENJOY..... THE MOST HEALTHIEST & DECADENT “THINAI PONGAL.
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