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Foxtail Millet Moong Sprouts Pongal
Foxtail Millet Moong Sprouts Pongal
Friday, February 14, 2014
Been born and brought up in South India, pongal is one of the my most favourite breakfast before few years,but i cant eat this food now for my breakfast coz i completely lost the habit of having South Indian breakfast dishes. Blame the Pariss weather or my laziness, watever its been ages i stopped making pongal for our breakfast.If we crave for this beautiful dish, ill definitely make it for our dinner, obviously most of the South Indian breakfast dishes are now turned as our evening dinner.
Recently i tried this super healthy pongal with foxtail millet and sprouted whole green gram, i was bit skeptical about this combo and tried a small quantity. But for my surprise they turned out extremely delicious and i finished myself that small quantity of pongal. Again after two days, since i had some sprouted whole greem grams, i prepared again this pongal for my whole familly and served this nutritious dish with spicy coconut chuntey.Everyone at home just enjoyed thoroughly this healthy pongal for their dinner and really felt happy that i fed their favourite pongal with some healthy stuffs in it. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.Sending to my own event Healthy Diet - Cooking with Sprouts guest hosted by Roshni.
1cup Foxtail Millet
1/2cup Sprouted green gram
1/4tsp Asafoetida powder
1tsp Grated Ginger
1/4cup Ghee or Oil
1/2tsp Cumins seeds
10-15nos Peppercorns
10nos Cashew nuts
Salt
Few Curry leaves
Wash the foxtail millet and sprouted moongdal together.
Take them in pressure cooker with three cups of water, ginger,asafoetida powder and salt, cook upto 3 hisses.
Meanwhile heat the ghee or oil, fry the cumin seeds, peppercorns,cashew nuts and curry leaves until they turn brown.
Once the pressure is released, add the tempered spices, cashews directly to the pressure cooker, toss them well until everything get well mixed.
Serve hot with sambar or coconut chutney.
1/2cup Sprouted green gram
1/4tsp Asafoetida powder
1tsp Grated Ginger
1/4cup Ghee or Oil
1/2tsp Cumins seeds
10-15nos Peppercorns
10nos Cashew nuts
Salt
Few Curry leaves
Wash the foxtail millet and sprouted moongdal together.
Take them in pressure cooker with three cups of water, ginger,asafoetida powder and salt, cook upto 3 hisses.
Meanwhile heat the ghee or oil, fry the cumin seeds, peppercorns,cashew nuts and curry leaves until they turn brown.
Once the pressure is released, add the tempered spices, cashews directly to the pressure cooker, toss them well until everything get well mixed.
Serve hot with sambar or coconut chutney.
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