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Foxtail Millet Pongal

About the Recipe


  • 1 cup Foxtail Millets

  • ½ cup yellow moong dal

  • 1 teaspoon Pepper

  • Few Curry leaves

  • ¼ teaspoon hing

  • 1 teaspoon Cumin Seeds

  • 5-6 Cashew Nuts

  • 2 tablespoon Ghee

  • Rock Salt to taste


  • Foxtail Millets to be soaked overnight after washing thoroughly.

  • Roast yellow moong dal on a low flame until it gives out aroma. Let cool and wash it.

  • Heat 1 tablespoon ghee in the vessel, add washed dal, soaked millets and salt, pour 5 cups of water and cook on medium flame until everything gets cooked.

  • There would still be some water in the pongal, but it will disappear by the time the pongal cools down.

  • Heat Ghee separately and add chopped curry leaves, a pinch of hing, cumin seeds, cashew nuts. Fry until they give out a good aroma and then add to the Pongal.

  • Serve hot.

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