Sabsige Millet Pulav Recipe

Ingredients

• 1 cup Kodo millet
• 1-1/2 cups Dill leaves finely chopped
• 1 Potato (Aloo) diced
• 1/3 cup Green peas (Matar)
• 12 Cashew nuts broken
• 1/2 teaspoon Cumin seeds (Jeera)
• 1 Tomato chopped
• Salt to taste
• 2 teaspoons Oil
• 1/3 Fresh coconut grated
• 1-1/2 teaspoons Coriander (Dhania) Seeds
• 1/2 teaspoon Cumin seeds (Jeera)
• 3 Green Chillies adjustable
• 1 inch Cinnamon Stick (Dalchini)

Steps

1. To begin making the Sabsige Millet Pulav recipe, in a mixer jar, add all ingredients for grinding and grind to a paste with as little water as possible.
2. In a pan heat some oil, splutter cumin seeds and fry the cashews, then add the tomatoes, cook for 30 seconds to a minute now add potatoes and peas.
3. Add the finely chopped dill leaves and saute until the greens wilt and turn fragrant for approximately 2-3 minutes.
4. Now add the paste and cook until the raw smell disappears. Add washed millets and mix until well combined. Toss around for a minute.
5. Add 1-3/4 cup of water, salt to taste.
6. Bring this to a boil and turn the heat to simmer and cook with the lid cracked open slightly for 12-15 minutes on low heat or until all the liquid has evaporated.
7. Turn off the heat and gently transfer to a serving bowl immediately or the residual heat can make the millets mushy.
8. Serve Sabsige Millet Pulav along with Boondi Raita, Palak Raita or any other raita of your choice.