Muppattan Organic Thinai Millet Pongal | Pongal Special | Foxtail Millet Sweet | Combo Pongal Pack |

Thinai millet pongal is a traditional South Indian dish made with thinai (foxtail millet), which is a nutritious grain that is increasingly popular due to its health benefits. Pongal is typically a savory dish prepared with rice, lentils, and spices, but in this variation, foxtail millet replaces rice, making it a gluten-free and wholesome alternative.

Product Ingredients

Thainai millet – 500 g 

Moong Dal – 200gm

jaggery – 500g

dry grapes – 30g 

cardamom – 15gm 

cashewnuts – 50gm 

cow ghee – 100 ml 

Free 1kg Ulundhu

Product Benefits

Nutrient-Rich: Thinai millet is high in fiber, protein, and essential vitamins and minerals, making it a wholesome food choice.

Gluten-Free: Suitable for individuals with gluten intolerance or celiac disease.

Low Glycemic Index: Helps in managing blood sugar levels, making it a good choice for diabetics.

Promotes Digestion: High fiber content aids in better digestion and helps prevent constipation.

Weight Management: Its high fiber content keeps you feeling full for longer, which may aid in weight control.

Heart Health: Rich in antioxidants and healthy fats, it supports heart health.

Product Highlights

Traditional Recipe: A classic South Indian comfort food.

Versatile Dish: Can be served for breakfast, lunch, or dinner.

Flavorful and Nutritious: Combines the earthy flavor of millet with aromatic spices.

Easy to Prepare: Quick cooking time makes it suitable for busy lifestyles.

Usage Instructions

Roasting the Dal: In a pan, dry roast the moong dal on low heat until it turns golden brown. This enhances the flavor.

Cooking the Millet and Dal:

Rinse the foxtail millet and the roasted moong dal in water.

In a pressure cooker, combine the rinsed millet, dal, and water. Add salt to taste.

Cook for about 3-4 whistles or until both the millet and dal are soft and well-cooked.

Tempering:

In a separate pan, heat ghee over medium heat.

Add cumin seeds, black pepper, chopped ginger, and cashews. Fry until fragrant and the cashews are golden.

Add curry leaves (if using) and sauté briefly.

Mixing: Once the millet and dal are cooked, gently mix them with the tempered spices. Adjust the consistency by adding water if needed.

Serving: Serve hot, garnished with additional ghee or cashews if desired. It pairs well with coconut chutney or sambar.

Enjoy your nutritious Thinai millet pongal!