Navane pongal is a healthy variation of our traditional pongal recipe which is prepared with rice and moong dal. Pongal is a popular south-indian dish which can be sweet as well as savory. It is a one pot meal, packed with healthy nutrients as we use rice, dal, ghee, cumin and pepper. This navane pongal is also one of the easiest breakfast recipes of south India and can be served with coconut chutney and a spicy pickle.
Millets are nutrient rich grains which are a good source of vitamins, minerals, fiber and are also gluten free. They are also low in fat and carbohydrates and hence can be easily digested. Millets can be a good alternative for rice and are ideal for diabetics too. Include millets moderately in your daily diet along with vegetables and dals.
Foxtail Millet is called as navane or navane akki in Kannada, korralu in Telugu, thinai in Tamil, thina in Malayalam and kangni in Hindi. This millet can be easily substituted with rice and one can prepare various delicious dishes with this millet.
Navane pongal is prepared with navane, moong dal and other spices. You require very few ingredients to prepare this healthy breakfast at the same time can be prepared quickly too. Fry moong dal and navane till fragrant. Soak both of them for few minutes and cook them with spices. Adding ghee enhances the taste of the navane pongal, so add ghee generously.
Also check our similar authentic south-indian recipes: oralukallu chitranna, ellu anna (sesame rice), kayi sasive chitranna (coconut mustard rice), chitranna (lemon rice), mavina kayi chitranna (raw mango rice), jackfruit sweet idli (ponsa idli), taushe idli (cucumber idli), pesarattu dosa, pazham Pori, maddur vada, nippattu.
½ cup navane /foxtail millet
½ cup moong dal /Hesaru bele
½ tsp mustard seeds
½ tsp jeera/cumin seeds
½ tsp pepper, crushed
½ tsp turmeric powder
Pinch hing /asafoetida
1 tsp ginger grated or finely chopped
2 green chillies, slit lengthwise
2 springs curry leaves
5-6 cashew nuts, broken
3 tbsp grated coconut, fresh or dry coconut (opt)
2 tbsp ghee or oil
- Heat a pan or kadai and dry roast moong dal for few minutes until you get a nice aroma from it. Transfer it to a bowl and cool it.
- To the roasted moong dal, add navane /foxtail millet. Add enough water and rinse both moong dal and navane until clear. Soak them for few minutes in clear water.
- In a pressure cooker, add soaked and drained navane + moong dal along with 3 cups water. Add salt to taste. Cover it with the lid and cook for 3-4 whistles on a medium flame. Let the pressure release by itself.
- Heat a kadai and add ghee or oil or mix of both. Once hot, add mustard seeds, jeera/cumin seeds, hing and let them splutter. Add curry leaves and broken cashew nuts. fry till the nuts turn light brown and curry leaves are crisp.
- Add crushed pepper, slit green chillies, grated ginger and fry till the raw smell of ginger goes.
- Add turmeric powder and fry again. Add cooked millet and moong dal and mix well with the seasoning. Check for salt and add if needed. You can also add water if needed to get the right consistency. Bring it to a boil and add grated coconut. The consistency of the pongal has to be creamy, so add water as per that. Switch off the flame.
- Serve hot Navane pongal with coconut chutney and pickle.
- You can also use any other millet like samai (little millet), Arka (kodo millet), oodalu (barnyard millet) etc. to prepare varieties of millet pongal.
- Adjust spices to suit your taste buds.
- Add water as needed to get the right consistency. Navane Pongal has to be creamy and thin in consistency.
- Navane pongal can be prepared in a pressure cooker too. Season the spices and add soaked and drained millet, dal and cook for 3-4 whistles.
We hope you like our recipes and will enjoy trying it. We love to hear from you about your experiment in trying our recipes and how it turned out for you. Your feedback and suggestions are highly appreciated. Please rate the recipe and leave a comment below. Also do share the recipes with your friends and family on your social media networks.