Healthy Pongal (Porridge) with Mixed Lentils, Oats & Foxtail Millet

Name: Healthy Pongal (Porridge) with Mixed Lentils, Oats & Foxtail Millet
Cuisine: Indian
Ingredients: 1/2 cup mixed lentils, soaked overnight; 2 tbsp. oats, dry roasted; 2 tbsp. foxtail millet, soaked for 15 minutes; salt to taste; 2 tbsp. oil; 1 tsp. mustard seeds; 1-2 dry red chilies; 1/4 tsp. asafetida; 1 tsp. urad dal; 1/2 tsp. whole peppercorns, crushed; 1 tsp. ginger, grated; 1-2 sprig curry leaves; handful cashew nuts; 2 tbsp. ghee; coriander leaves to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#tr - Looking for something that is both healthy and nutritious for your kids, then pongal made of mixed lentils, oats and foxtail millet is just the right choice. Easy, hassle free and simple to prepare, it can be dished out in a jiffy. This yummy porridge can be enjoyed for breakfast, brunch, tiffin or lunch. It goes well with pickles, coconut chutney, papad, chips, idli podi or fryums. You can also serve it as an evening snack or after school snack.

Bethica Das @kitchen_flavours

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Ingredients

1/2 cupmixed lentils, soaked overnight
2 tbsp.oats, dry roasted
2 tbsp.foxtail millet, soaked for 15 minutes
salt to taste
2 tbsp.oil
1 tsp.mustard seeds
1-2dry red chilies
1/4 tsp.asafetida
1 tsp.urad dal
1/2 tsp.whole peppercorns, crushed
1 tsp.ginger, grated
1-2 sprigcurry leaves
handfulcashew nuts
2 tbsp.ghee
coriander leaves to garnish

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Steps

1

Pressure cook the soaked lentils, millet and oats in 2 cups water with salt to taste for 5-6 whistles. Adjust the consistency by adding more water later, if required.
2

Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the asafetida, curry leaves, peppercorns, urad dal, ginger and cashew nuts. Sauté for a minute.
3

Switch off the flame and pour this tempering over the boiled dal mix. Drizzle ghee over it and garnish with coriander leaves. Serve hot for breakfast / brunch / tiffin as it is or with coconut chutney, pickle / idli podi.