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Before you jump to Foxtail Millet Pongal recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.
Mostly, people have been trained to believe that “comfort” foods are bad for the body and should be avoided. But if your comfort food is candy or junk food this holds true. Other times, however, comfort foods can be completely nourishing and it’s good for you to consume them. There are several foods that really can raise your moods when you eat them. If you seem to feel a little bit down and need a happiness pick me up, try some of these.
Green tea is excellent for moods. You were simply expecting to read that here, weren’t you? Green tea has a lot of an amino acid referred to as L-theanine. Studies have found that this particular amino acid can actually stimulate brain waves. This helps focus your mental energy while simultaneously relaxing the rest of your body. You were already aware that green tea could help you become so much healthier. Now you are well aware that green tea helps you to elevate your moods too!
See, you don’t need to eat all that junk food when you want to feel better! Try several of these instead!
We hope you got benefit from reading it, now let’s go back to foxtail millet pongal recipe. To make foxtail millet pongal you need 14 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to make Foxtail Millet Pongal:
- Provide 3/4 cup foxtail millet
- Provide 1/4 cup roasted moong dal
- Use 2 tbsp. oil
- Provide 1 tsp. mustard seeds
- Use 1 sprig curry leaves
- Provide 1 tsp. urad dal
- You need 1 dry red chilli
- Use 1-2 green chilli, slit
- Take 1 tsp. ginger, grated
- Take 1/2 tsp. whole peppercorns
- Prepare 2-3 tbsp. roasted cashew nuts
- Take to taste salt
- Get 1 tbsp. ghee
- Take 1 tbsp. coriander leaves, chopped
Instructions to make Foxtail Millet Pongal:
- Soak the foxtail millet and moong dal for 2-3 hours. Pressure cook with 3 1/2 cups water and salt to taste for 4-5 whistles. Keep aside.
- Heat oil in a pan and temper with mustard seeds & red chilli. After it stops spluttering, add the curry leaves, green chilies, peppercorns, ginger, urad dal and roasted cashews.
- Saute for a few seconds and pour this tempering over the boiled millet-dal mix. Drizzle some ghee over it and garnish with coriander leaves. Serve with coconut chutney & sambar.
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