Foxtail Millet Ven Pongal (Savoury Pongal)

Ingredients

• foxtail millet — 1/2 cup
• yellow moong dal — 1/2 cup (rinsed)
• water — 4 cups (plus up to 1 cup more to adjust the texture)
• ghee — 2 tbsp (the source says oil can replace ghee)
• cumin seeds — 1 tbsp (as printed in the source)
• whole black peppercorns — 1/2 tbsp (as printed in the source)
• green chillies — 2-3
• ginger — 1 tbsp (finely chopped)
• curry leaves — 1 sprig
• cashew nuts — 8-10
• asafoetida (a big pinch)
• salt (to taste)

Method

1. Warm the ghee in a pressure cooker. Add the cumin and peppercorns and let them crackle for a few seconds.
2. Add the green chillies, ginger, curry leaves, cashews and asafoetida and stir for about 30 seconds, until the cashews turn light golden.
3. Tip in the rinsed moong dal and stir for 1-2 minutes, until it smells toasty and colours slightly.
4. Add the millet, 4 cups of water and salt. Stir, close the cooker and cook on high heat for 8 minutes.
5. Let the pressure drop on its own. Open, stir well, and loosen with up to a cup of hot water if you like it softer.
6. Serve hot with curd, raita or coconut chutney.