Come Tamil Month Aadi(july-august), the festival season begins, starting with Varlakshmi nombhu it goes on till Kaarthikai in the month of November-December. So, naturally this month BM theme includes Festival Dishes. Today i m bringing you a recipe that suits as offering for any of these coming festivals.
Sarkarai Pongal/Sweetened Rice & Lentil a traditional sweet dish, is twisted today to make it healthy. The same procedure/recipe, but with foxtail millet. None will be able to find the difference, unless you tell them.
The following recipe will make 4 Cups(Dhonnai’s) of Sarkarai Pongal. We devoured one cup and rest we distributed in our colony to all of Amma’s Friends. They too enjoyed the taste.
1 Cup Thinai/திணை/Foxtail Millet
1/2 Cup Moong dal
1.5 Cups Jaggery
2-3 tbsp chopped nuts (i used almonds & cashewnuts)
2 Cups of Milk + 1 cup extra
2 Cups of water
- Take Foxtail millet/திணை along with moong dal in a kadai and dry roast it until it turns golden.
- Take the roasted millet-dal mixture in a pressure cooker and add 2 cup milk and 3 cups water. Pressure cook for 3 whistles or until it is cooked.
- Let the pressure release on its own. Open the cooker and add the grated jaggery and 1 cup of milk. Mix well and cook in a simmer flame for it mix well.
- Add ghee and keep stirring. When the liquid is almost absorbed, take it off the stove, add roasted nuts to it and mix well. Serve warm.