Thinai Pongal (Foxtail Millet Pongal)

Thinai (foxtail millet) is one of the ancient grains of Tamil Nadu, mentioned in Sangam poetry. Cooked soft with moong dal and finished with ghee, black pepper, cumin and cashews, it makes a comforting, protein-rich pongal for breakfast.

Video by HomeCookingShow on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 3
• Prep 10 min
• Cook 25 min
• Vegetarian · gluten-free · Mild
• Famous in Tamil Nadu

Ingredients

• 150 g foxtail millet (thinai), rinsed well
• 60 g yellow moong dal
• 750 ml water
• ¾ tsp salt
• 3 tbsp ghee
• 1 tsp black peppercorns, lightly crushed
• 1 tsp cumin seeds
• 1 tbsp grated ginger
• 12 curry leaves
• 1 pinch asafoetida
• 10 cashews

Method

1. Dry-roast the moong dal for 2 minutes until fragrant. Wash with the millet.
2. Cook millet, dal and water for 15–18 minutes (or 3–4 whistles) until very soft. Mash lightly and add salt and hot water if too thick.
3. Heat the ghee, fry cashews golden, then add pepper, cumin, ginger, curry leaves and asafoetida.
4. Pour the tempering over the pongal and mix.
5. Serve hot with coconut chutney and sambar.

Tip: Millets thicken a lot as they cool – keep the pongal loose when serving.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.