Thinai Ven Pongal

Thinai Ven Pongal made with foxtail millet is a wonderful variation to the Kara Pongal or Savory Pongal. Perfect recipe for Breakfast or lunch.

Ven Pongal and Gothsu are one of my favorite comfort meals! It is sort of a regular at our house and lucky for me that my boys love it as well. It is one of the easiest one-pot meals and since my theme for this week is One pot Meal , I thought I will try a different version of Ven pongal using millet.

Thinai Ven Pongal is absolutely a similar recipe to Ven Pongal / Khara Pongal, except it is made using millet instead of rice. Pongal is a very popular South Indian Breakfast recipe, that is typically made using Rice and Dal (lentil). It has the essential protein and the carbohydrate required to keep one full until lunch.

It is typically a one-pot meal made in a pressure cooker. I used Instant Pot to make this pongal and it pretty much does the whole thing without me having to baby sit it. This makes it a quick recipe to make in the mornings. The first time I tried using Thinai / foxtail millet was when making Thinai Sweet Paniyaram .

It was absolutely loved by all in our house, especially my paniyaram-loving son. Millet is a wonderful sneaky ingredient that can be swapped for rice without much change in the flavor. The Ven pongal especially had no difference in flavor and we loved the smooth texture of the millet.

If you are looking to make a sweet version of pongal, then definitely check out the Chakkara Pongal / Sweet Pongal recipe and also Quinoa Chakkara Pongal if you are looking to use whole grains.

After the 2 rice recipes, Cabbage biriyan i and Sambhar Sadham that I made for this week’s One Pot Meal theme, my third recipe is with millet. If you are someone who is hesitant to try millet, then I would highly suggest that you try this recipe.

Foxtail Millet Savory Pongal with Gothsu - 2

Preparation time - 10 minutes Cooking time - 15 minutes Difficulty level - Easy

Ingredients to make Thinai Ven Pongal - Serves 4

Thinai / Foxtail Millet - 1 cup
Payatham paruppu / Moong Dal - ½ cup
Coconut oil - 2 TBSP
Peppercorn - 2 tsp
Cumin seeds - 2 tsp
Curry leaves - few
Ginger - 1 inch piece (finely grated)
Asafetida - ¼ tsp
Salt - to taste

Foxtail Millet Savory Pongal in a bowl - 3

Procedure to make Thinai Ven Pongal

Leaving about ½ teaspoon of black pepper and cumin seeds aside, combine the rest and grind it into a smooth powder.
Dry roast the moong dal until lightly golden brown and aromatic, about 5 to 7 minutes on low-medium flame. Add the measured millet into the same pan and give a quick stir. Turn off the heat.

Transfer this into the instant pot container or a container that goes inside the pressure cooker. I made mine in the Instant pot.
Rinse it well and add about 5 cups of water to the pot.
Set the IP on manual mode and set the cooking time to 12 minutes. Let the pressure release naturally after done.
When the millet/moong dal mixture is done cooking, heat a small pan and add coconut oil to it. If you are not looking for a vegan version, then you can use ghee.

Add the reserved ½ teaspoon of pepper corn and cumin along with asafteida, salt, curry leaves, ginger and the powdered pepper/cumin mixture. Fry them well until aromatic (about 1 to 2 minutes).
Slightly mash the cooked millet/lentil mixture and add the fried seasonings. Mix well to combine and adjust the consistency. Add a splash of water if the Pongal appears too thick.

Check for salt and adjust if needed. Serve hot with Coconut chutney , Sambhar , or Gothsu.

Other One-Pot Meals

Semiya Bagalabath / Curd Semiya / Thayir Semiya
Idli Upma | Upma Made With Leftover Idlis
Pad Thai - National dish of Thailand
Mexican Bean Wrap Recipe

Recipe

Ingredients

▢ 1 cup Thinai / Foxtail Millet
▢ ½ cup Payatham paruppu / Moong Dal
▢ 2 tablespoon Coconut oil
▢ 2 teaspoon Peppercorn
▢ 2 teaspoon Cumin seeds
▢ Curry leaves few
▢ 1 inch Ginger finely grated
▢ ¼ teaspoon Asafetida
▢ Salt to taste

Instructions

Leaving about ½ teaspoon of black pepper and cumin seeds aside, combine the rest and grind it into a smooth powder.
Fry the moong dal until lightly golden brown and aromatic, about 5 to 7 minutes in low-medium flame. Add the measured millet into the same pan and give a quick stir. Turn off the heat.
Transfer this into the instant pot container or a container that goes inside the pressure cooker. I made mine in the Instant pot.
Rinse it well and add about 5 cups of water to the pot.
Set the IP on manual mode and set the cook time to 12 minutes. Let the pressure release naturally after done.
When the millet/moong dal mixture is done cooking, heat a small pan and add coconut oil to it. If you are not looking for a vegan version, then you can use ghee.
Add the reserved ½ teaspoon of pepper corn and cumin along with asafteida, salt, curry leaves, ginger and the powdered pepper/cumin mixture. Fry them well until aromatic (about 1 to 2 minutes).
Slightly mash the cooked millet/lentil mixture and add the fried seasonings. Mix well to combine and adjust the consistency. Add a splash of water if the Pongal appears too thick.
Check for salt and adjust if needed. Serve hot with chutney, Sambhar or Gothsu.

Nutrition

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