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Foxtail Millet Pongal
Foxtail Millet Pongal

Before you jump to Foxtail Millet Pongal recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Dollars.

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A large amount of electricity is consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. You can certainly save up to 60% on energy once you get a new one, when compared with those from longer than ten years ago. Keeping the temperature of the fridge at 37F, along with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, because the motor won’t have to run as often.

From the above it ought to be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Eco-friendly living is not really that hard. It’s concerning being sensible, usually.

We hope you got insight from reading it, now let’s go back to foxtail millet pongal recipe. To make foxtail millet pongal you need 11 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Foxtail Millet Pongal:
  1. Use 1 cup foxtail millet
  2. You need 1/2 cup yellow moong daal/split mung beans
  3. Use to taste Salt
  4. Get 1 Tb black pepper corns
  5. Get 1/2 inch ginger deskined
  6. Take Handful curry leaves
  7. Use 4-5 Tb ghee /clarified butter
  8. Prepare 4-5 cashews
  9. Take 1 pinch asafoetida powder
  10. Prepare 1 Tb cumin seeds
  11. Take Water as needed to soak and cook
Steps to make Foxtail Millet Pongal:
  1. Wash and soak thinai (millet) and moong dal for 10 mins, meanwhile grind ginger, cumin seeds and pepper corn to coarse powder, just run mixer for less than 10 secs to get coarse mixture.
  2. Heat 3 Tb ghee in a pressure cook add moong dal and saute for minute on medium flame, add the Millet next and saute for a minute too.
  3. Add whole peppercorns,salt, about 2 cups of water. mix well and pressure cook 4 whistles in medium flame.
  4. Once pongal gets cooked and while we wait for cooker to release pressure, in a small tadka pan heat 1 Tb ghee.
  5. Add asafoetida, curry leaves, ginger-cumin-pepper mixture we prepared and saute until they start to become brown.take off heat and add to the Pongal and mix well
  6. Now sauté the cashews using 1 Tb ghee and until they get golden brown
  7. Garnish the Pongal with cashews and serve hot with sambar and chutney of your choice

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