Millet Pongal (Foxtail Millet Ven Pongal)
A soft, savory South Indian breakfast made with foxtail millet and yellow moong dal, tempered with ghee, peppercorns, curry leaves, and cashews. Ready in 30 minutes and works with any small millet.
Equipment
- Instant Pot (6-quart) or pressure cooker
- Small pan (for tempering)
Ingredients
Pongal Base
- 1/2 cup foxtail millet thinai; rinsed
- 1/4 cup yellow moong dal split, skinless; rinsed
- 2 cups water or 2.5 cups Instant Pot; pressure cooker
- 1/4 tsp turmeric powder
- 3/4 tsp salt or to taste
Tempering (Tadka)
- 1.5 tbsp ghee sub coconut oil for vegan
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 tsp whole black peppercorns
- 1 pinch asafoetida hing
- 1 -inch fresh ginger roughly chopped
- 1-2 green chilies slit
- 10-12 fresh curry leaves
- 10 cashews
Instructions
Instant Pot Method
- Add rinsed millet and moong dal to the Instant Pot inner pot. Add 2 cups water, turmeric, and salt. Stir to combine.
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 8 minutes.
- When the cook time ends, let pressure release naturally for 5 minutes, then switch the valve to Venting for a quick release.
- Open the lid and stir well. The pongal should be soft, mushy, and creamy. If too thick, add 2-3 tbsp warm water and stir.
- Set the Instant Pot to Sauté mode (or use a separate small pan). Add ghee and heat until shimmering.
- Add mustard seeds and wait for them to pop, about 30 seconds.
- Add cumin seeds, peppercorns, and hing. Stir for 15 seconds until fragrant.
- Add ginger and green chilies. Sauté for 30 seconds until the ginger turns lightly golden.
- Add cashews and fry, stirring, until golden, about 1 minute.
- Add curry leaves and stand back; they will spit in the hot ghee. Let them crisp for 10 seconds.
- Pour the tempering directly over the pongal and stir well. Taste and adjust salt.
Pressure Cooker Method
- Combine rinsed millet, moong dal, 2.5 cups water, turmeric, and salt in the pressure cooker.
- Close the lid and cook on medium-high heat until you hear 3-4 whistles. Lower heat and cook 1 more minute.
- Remove from heat and let pressure release naturally, about 10 minutes.
- Open the lid and stir well. Add a splash of hot water if too thick.
- Prepare the tempering in a separate small pan following the tempering steps above. Pour over pongal and stir.
Notes
- Soak millet for 20 minutes if you have the time. It speeds up cooking and improves digestibility. Skip if you are in a rush; the recipe works either way.
- Pongal firms up as it sits. Reheat with a splash of water and stir until creamy again.
- For babies and toddlers: skip the green chilies and reduce peppercorns to 1/4 tsp.
- Store in an airtight container in the refrigerator for up to 2 days. Reheat on stovetop or microwave with 2-3 tbsp water.
- Any small millet works: foxtail (thinai), little millet (samai), barnyard (kuthiraivali), or kodo (varagu). Adjust water by +0.25 cup for barnyard and kodo varieties.
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