Foxtail Millet Sweet Pongal

Ingredients

• foxtail millet (dehulled) — 50 g
• chana dal — 30 g
• jaggery — 80 g
• milk — 50 ml
• ghee — 10 g
• dry fruits (cashew, raisins) — 1 g (printed as 1 g in the source; in practice a few pieces)
• cardamom — 1 g (powdered)
• water — 400 ml (used across the cooking; add as needed)

Method

1. Put the chana dal in a small covered saucepan with some of the water and cook for about 10 minutes, until the dal is only half done.
2. Add the washed foxtail millet and carry on cooking, topping up from the measured water when needed, until millet and dal are both very soft.
3. In a separate pan, warm the jaggery with a splash of water on medium heat for about 5 minutes so it melts into a syrup.
4. Stir the jaggery syrup, cardamom powder and milk into the cooked millet and dal.
5. Fry the dry fruits in the ghee in a small pan until golden, then pour them, ghee and all, over the pongal. Serve hot.