These days we have started becoming very health conscious. So tried to replace the rice in the sambhar sadham with millets and it turned out yum.
Ingredients
Millets - 1 cup ( I used barnyard millet{ kuthiraivazhi })
Thoor Dhal - 3/4 cup
Vegetables - 2 cups chopped ( you can use pumpkim, carrot, potato, brinjal etc. I also used some methi leaves )
Tamarind water - 1/2 cup
Tomatoes - 2 ( finely chopped)
Coconut Oil - 1 tsp
Sambhar powder - 2 tsps ( You can also use the bisibelabath powder we get in the stores)
Turmeric powder - 1/2 tsp
Hing - according to taste
Salt - as per taste
For Tadka
Ghee - 1 1/2 tbsp
Mustard seeds
Curry leaves
Cashewnuts (Optional)
Corriander leaves for garnish
Method
Pressure cook the dhal and tomatoes for 6 whistles adding the coconut oil.
Next add the spice powders, hing, salt, tamarind water and vegetables.
Wash the millet rice and add to the mixture.Mix it well. Again pressure cook for just 2 whistles.
Not more than that. Immediately remove and take it out of the stove.
Preferably use the non stick pressure cooker so that the millet doesn't stick to the bottom.
Alternatively we can just cook the veggies and add the millets and just cook on the stove top like we do a rava upma.
Next do the tadka with ghee, mustard seeds, curry leaves and cashewnuts.
Goes best with potata chips or papad.
Ingredients
Millets - 1 cup ( I used barnyard millet{ kuthiraivazhi })
Thoor Dhal - 3/4 cup
Vegetables - 2 cups chopped ( you can use pumpkim, carrot, potato, brinjal etc. I also used some methi leaves )
Tamarind water - 1/2 cup
Tomatoes - 2 ( finely chopped)
Coconut Oil - 1 tsp
Sambhar powder - 2 tsps ( You can also use the bisibelabath powder we get in the stores)
Turmeric powder - 1/2 tsp
Hing - according to taste
Salt - as per taste
For Tadka
Ghee - 1 1/2 tbsp
Mustard seeds
Curry leaves
Cashewnuts (Optional)
Corriander leaves for garnish
Method
Pressure cook the dhal and tomatoes for 6 whistles adding the coconut oil.
Next add the spice powders, hing, salt, tamarind water and vegetables.
Wash the millet rice and add to the mixture.Mix it well. Again pressure cook for just 2 whistles.
Not more than that. Immediately remove and take it out of the stove.
Preferably use the non stick pressure cooker so that the millet doesn't stick to the bottom.
Alternatively we can just cook the veggies and add the millets and just cook on the stove top like we do a rava upma.
Next do the tadka with ghee, mustard seeds, curry leaves and cashewnuts.
Goes best with potata chips or papad.
