Prep Time: 02 hours

Cook Time: 15 minutes

Servings: 1 Serving

A simple south Indian dish made flavorful by the tempering ingredients and the use of generous amounts of fresh coconut. Usually mnade with white rice.

The richness of the dish lies in its simplicity.

Ingredients

• Little millet/sama: ¼ cup
• Fresh coconut: ¼ cup(grated)
• Green chili: 1 no(sliced thin)
• Curry leaves: 1 sprig
• Coriander leaves: 1 tbsp
• Mustard seeds: ½ tsp
• Urad dal: ½ tbsp
• Chana dal: ½ tbsp
• Cashewnuts: 1 tbsp( broken into halves)
• Rock salt- to taste
• Hing: 2 pinches

Method

• Soak millets for 2 hrs.
• Cook the soaked millets in 3 times the water until cooked soft.
• Fluff it up with a fork and leave it aside.
• In a pan, prepare the tempering by first dry roasting urad dal, chana dal and mustard seeds.
• Once the lentils are slightly browned add cashew nuts, green chilli slices, curry leaves, hing and sauté until cashew nuts are crisp.
• Add cooked millets and salt and mix well to combine all ingredients together.
• Add grated coconut and coriander leaves and stir well.
• Serve hot withblack-chana-curry-kerala-kadala-curryorbuttermilk-sambar-plant-based-karnataka-style-majjige-huliandbeetroot-chana-dal-sabji

Eating guide

• Food groups: Millets and nuts
• Millets are gluten-free, rich in fibre and high in nutritional value. They are a good option to add variety to your meals or when you want to go grain-free.
• They can easily be combined with coconut and vegetables.
• Nuts are a great way to add healthy fats to your diet.

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