Navane pongal recipe | How to make foxtail millet pongal | Siri dhanya or millet pongal recipe
By Latha on October 15th, 2016
Navane pongal or foxtail millet pongal recipe explained with step by step pictures. This pongal can be prepared using any other siridhanya or millets like Barnyard Millet (Oodhalu), Kodo Millet (Araka), Little Millet (Samai), Browntop Millet (Korale), Proso Millet (Bharagu) and Perl Millet (Sajje). The navane or foxtail millet pongal recipe is same as Karnataka style kara pongal recipe.
Navane or foxtail millet is classified as "siri dhanya" or positive millet. You can find navane uppittu or upma recipe also on our website. Click here to know more about siridhanya or millets. Navane is the name in Kannada language for foxtail millet. It is familiar by different names in different languages like Kakum (Hindi), Korra (Telugu), Tenai (Tamil), Kaon (Bengali), Rala (Marathi), Kang (Gujarathi), Kanghu (Oria). You can prepare any recipes like dosa, idli, bisi bele bath and curd rice using these millets. I prepare this pongal with home made ghee and tastes too good. Do give a try.
Preparation time: 10 min
Cooking time: 45 min
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 1/2 cup navane or foxtail millet or any siridhanya
- 1/2 cup green gram dal or mung dal or hesaru bele
- 2 tbsp ghee (I use home made ghee)
- 1/2 tsp jeera or cumin seeds
- 1/4 tsp turmeric powder
- 1/2 tsp crushed pepper
- 8 - 10 cashews
- 1-2 green chili
- 1 tsp finely chopped ginger
- 8 - 10 curry leaves
- 1/4 cup grated coconut
- Salt as per your taste
Instructions for making navane or foxtail millet pongal:
- Slightly roast mung dal or hesarubele until you get a nice aroma. Do not burn it, roast only for few minutes.
- Transfer roasted mung dal into a container and also add in navane or foxtail millet.
- Rinse mung dal and navane (foxtail millet). Add in 3 cups of water and cook by making 2 whistles. Make sure that the dal and navane (foxtail millet) are well cooked.
- Take ghee in a frying pan and heat it. Next prepare tempering using cumin seeds, broken cashews, crushed pepper and turmeric powder. When cumin seed splutters add in chopped ginger, slit green chilies and curry leaves.
- Add in grated coconut, mix well and switch off the stove.
- Now add this tempering to the cooker, which has cooked dal and millet (navane) mixture.
- Add enough water (approximately 2 cups) to get thin bisi bele bath consistency.
- Add in salt, mix well and bring it to boil. Keep stirring occasionally.
- When it starts boiling, switch off the stove and garnish the pongal with coriander leaves.
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