Millet Pongal (Thinai Pongal)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A nutritious grain bowl of foxtail millet and lentils, seasoned with cumin, black pepper, and curry leaves. Topped with cashews and fresh ginger. Wholesome and ready in under 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup Foxtail Millet
- 1/2 cup Split Yellow Lentils (Moong Dal)
- 3 tablespoon Ghee
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Black Peppercorns (whole or lightly crushed)
- 1/8 teaspoon Asafoetida (Hing) (optional, skip for gluten-free)
- 10-12 Cashews
- 10-12 leaves Curry Leaves (Kadi Patta)
- 2 Green Chili Pepper (slit into 2, optional, adjust to taste)
- 2 teaspoon Ginger (finely chopped)
- 4 cups Water (plus more to adjust consistency)
- 1 1/2 teaspoon Salt
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 894mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 152mg
- Calcium
- 30mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 894MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.