Breakfast Options
Millet Ven Pongal
The comforting South Indian pongal made with foxtail millet instead of white rice, peppery and soft, with curd on the side. Steady energy without the mid-morning crash.
375
kcal
16g
protein
48g
carbs
13g
fat
Per serving · makes 2 · 30 minutes
Ingredients
- •80 g foxtail millet, rinsed and soaked 20 minutes
- •60 g yellow moong dal, dry roasted until fragrant
- •2 tsp ghee
- •12 g cashews (about 8)
- •1 tsp black pepper, crushed, and 1 tsp cumin
- •1 inch ginger, finely chopped, and a few curry leaves
- •Pinch of hing, salt
- •200 g curd, to serve
Method
- 1.Pressure cook the millet and roasted moong dal with 3 cups of water and salt for 3 to 4 whistles until very soft.
- 2.Mash lightly with the back of a ladle so it turns creamy.
- 3.Heat the ghee, fry the cashews until golden, then add pepper, cumin, ginger, curry leaves and hing.
- 4.Pour the tempering over the pongal and stir through. Loosen with hot water if it has thickened.
- 5.Serve hot with 100 g curd per person.
Coach’s note
Millets with dal release their energy slowly, which is why this works well for anyone watching their blood sugar. Keep the ghee to the measured 2 tsp, the pepper does most of the flavour work.
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