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Thinai Ven Pongal served in a brass box with ghee on the top. Curry leaves and millet in a winnow as a backdrop.
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5 from 2 votes

Thinai Ven Pongal

Thinai Ven Pongal- savory Pongal made with foxtail millet and moong lentils.
Prep Time5 minutes
Cook Time11 minutes
Preheat& Standing Time20 minutes
Course: Breakfast
Cuisine: Indian- South
Servings: 2

Equipment

  • Instant Pot/ Mealthy/ Stove top pressure cooker

Ingredients

  • 1/4 c Moong Dal
  • 3 tbsp Broken cashews
  • 2 tbsp Ghee
  • 1 tbsp Oil
  • 2 tsp Crushed Whole black pepper
  • 1 tsp Cumin seeds
  • 1 tsp Minced ginger
  • 10 Curry leaves
  • 1/2 c Foxtail Millet
  • 2 c Water
  • 1 tsp Salt or to taste

Instructions

Roasting the Dal

  • Heat a pan.
  • Add the moong dal and dry roast this on low flame until fragrant. Takes 3 to 4 mins.
  • Once done, combine this with the millet.
  • Wash the millet and dal thoroughly. Set aside.

Frying the cashews

  • Turn on Saute mode in your Instant Pot/ Mealthy
  • Add ghee and oil.
  • When hot, add broken cashews and fry till they turn golden. Takes 2 to 3 mins.
  • When done, drain the cashews and set aside.
  • Now, add the cumin seeds, crushed peppercorn, ginger and curry leaves.
  • Mix well and fry till the spices begin to crackle. This takes 1 min approx.
  • Now add the washed and drained millet and dal mixture along with 2 c water.
  • Add salt to taste.
  • Mix well. Continue to cook this on Saute mode for 2 to 3 mins until tiny bubbles begin to appear on the surface.
  • When done, Switch off the Saute mode by pressing cancel. Now, close the Mealthy. Turn the valve to sealing.
  • Switch to pressure cook mode. Choose low pressure and set the timer to 11 mins.
  • Once cooking is complete, allow for the pressure to be released naturally.
  • When done, open the lid and mix and mash the pongal lightly.
  • Now add fried cashews and mix well.
  • Drizzle some ghee over the pongal and serve hot.

Stove top pressure cooker method

  • Heat a 3 l deep pressure cooker/ pan.
  • Add the moong dal and dry roast it for 2 to 3 mins on low flame till aromatic.
  • Now, transfer the roasted moong dal to a colander along with the foxtail millet.
  • Wash the dal and millet under running water till water runs clear.
  • Heat the same pressure cooker with ghee and oil.
  • Add the roasted cashews and fry them on medium flame till they turn golden brown.
  • Drain and set aside.
  • Turn down the heat to the lowest setting possible.
  • Now, add the cumin seeds, pepper, ginger and curry leaves.
  • Immediately add the hing/ perungayam.
  • Add the washed dal and millet to this along with water and salt.
  • Mix well.
  • Ensure that the gasket is fitted properly into the pressure cooker lid.
  • Now, close the pressure cooker and put the weight on.
  • Pressure cook on medium flame for 4 to 5 whistles or until the dal and millet have cooked to a mush.
  • Allow the pressure to release naturally.
  • When the pressure releases, open and mix well.
  • Add the roasted cashews.
  • Stir to combine.
  • Serve hot.

Notes

  1. In the video of this post, I have made the millet pongal in Mealthy. You can use the same settings and mode to make millet ven pongal in Instant pot. I have tested both ways and both work well.
  2. If your millet is old, then it may take longer to cook.
  3. The ratio of millet and Dal is a personal preference. You can also use equal quantities of moong dal and millet. 

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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