Foxtail Millet Pongal Recipe
A vegetarian South Indian Recipes recipe with foxtail millet, yellow moong dal (split), green chilli. Ready in 1h 45m, serves 15.
Curated byAditi Iyer🇮🇳
Instructions
13 steps- 1
To prepare Foxtail Millet Pongal, first dry roast foxtail millet and moong dal in a hot kadai
foxtail millet(1/2 cup)yellow moong dal (split)(1/2 cup) - 2
This will bring nice aroma to the Pongal
- 3
Wash & soak roasted foxtail millet and moong dal together for about 1 hour
foxtail millet(1/2 cup)yellow moong dal (split)(1/2 cup) - 4
Soaking helps in faster cooking
- 5
In a pressure cooker, add the soaked millet, dal, 4 cups of water, whole green chilies and pressure cook for 3-4 whistles or until soft
foxtail millet(1/2 cup)green chilli(2)whole black peppercorns(2 teaspoon) - 6
Once pressure is released, remove the cooker lid and mash the mixture using a ladle
- 7
In a deep bottom pan, add ghee and roast cashews in hot ghee until they turn golden brown
cashew nuts(8)ghee(2 tablespoon) - 8
Remove cashews and keep them aside
cashew nuts(8) - 9
Into the same pan, add oil, once hot, add cumin seeds, peppercorns, asafoetida, salt, chopped ginger and curry leaves
cumin seeds (jeera)(1 teaspoon)whole black peppercorns(2 teaspoon)sprig curry leaves(1)asafoetida (hing)(1/4 teaspoon)ginger - chopped(1 teaspoon)salt - to taste - 10
Sauté for a minute or two
- 11
Now add cooked foxtail millet - dal and mix it well making sure no lumps are formed
foxtail millet(1/2 cup) - 12
Reduce the flame and cook it for 5 minutes
- 13
Serve the Foxtail Millet Pongal hot with red chilli coconut chutney and Mixed Vegetable Sambar or even spicy lemon pickle goes well with Pongal
foxtail millet(1/2 cup)green chilli(2)
Rate this recipe
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Foxtail Millet Pongal Recipe
A vegetarian South Indian Recipes recipe with foxtail millet, yellow moong dal (split), green chilli. Ready in 1h 45m, serves 15.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
13 steps- 1
To prepare Foxtail Millet Pongal, first dry roast foxtail millet and moong dal in a hot kadai
foxtail millet(1/2 cup)yellow moong dal (split)(1/2 cup) - 2
This will bring nice aroma to the Pongal
- 3
Wash & soak roasted foxtail millet and moong dal together for about 1 hour
foxtail millet(1/2 cup)yellow moong dal (split)(1/2 cup) - 4
Soaking helps in faster cooking
- 5
In a pressure cooker, add the soaked millet, dal, 4 cups of water, whole green chilies and pressure cook for 3-4 whistles or until soft
foxtail millet(1/2 cup)green chilli(2)whole black peppercorns(2 teaspoon) - 6
Once pressure is released, remove the cooker lid and mash the mixture using a ladle
- 7
In a deep bottom pan, add ghee and roast cashews in hot ghee until they turn golden brown
cashew nuts(8)ghee(2 tablespoon) - 8
Remove cashews and keep them aside
cashew nuts(8) - 9
Into the same pan, add oil, once hot, add cumin seeds, peppercorns, asafoetida, salt, chopped ginger and curry leaves
cumin seeds (jeera)(1 teaspoon)whole black peppercorns(2 teaspoon)sprig curry leaves(1)asafoetida (hing)(1/4 teaspoon)ginger - chopped(1 teaspoon)salt - to taste - 10
Sauté for a minute or two
- 11
Now add cooked foxtail millet - dal and mix it well making sure no lumps are formed
foxtail millet(1/2 cup) - 12
Reduce the flame and cook it for 5 minutes
- 13
Serve the Foxtail Millet Pongal hot with red chilli coconut chutney and Mixed Vegetable Sambar or even spicy lemon pickle goes well with Pongal
foxtail millet(1/2 cup)green chilli(2)
Rate this recipe
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