Barnyard millet spinach dal rice | Kuthiraivali keerai paruppu sadam-How to make-Video


Barnyard millet spinach dal rice


Cuisine Style: Ancient Tamil Nadu | Cooking Time: 10 to 15 minutes | To Serve:3 | Type: Breakfast, dinner, Weight loss & Easy diabetic recipes

Ingredients

  • Kuthiraivali [Barnyard millet,jhangora] – 1 cup
  • Toor dal dal – ½ cup
  • Spinach [Greens, Palak keerai] – 1 handful [washed, plucked & chopped]
  • Small onion - 8
  • Garlic - 5
  • Cumin seeds - 1 tbsp
  • Turmeric powder - 1/4 tsp
  • Salt to taste
  • Water -6 cups
  • Sesame oil- 2 to 3 tbsp

For seasoning [Ingredients]

  • Mustard seeds - 1 tbsp
  • Dry red chilli -3
  • Curry leaves – 1 spring
  • Asafetida – 1/4 tsp

Preparation

  • Wash toor dal, & barnyard millet then soak barnyard millet for 10 min.
  • In a broad pan add 3 cups of water let it boil
  • Then add toor dal, cumin seeds, garlic, sambar onion and turmeric powder cook till soft.
  • Then add 3 cups of water let it boil
  • Add barn yard millet mix well, cover it and cook for 10 min on medium flame.
  • Heat 1 tbsp oil a pan add spinach saute for 2 min.
  • Then add this to barnyard millet mixture
  • For seasoning:- Heat pan with oil add mustard seeds, dry red chilli, asafetida and curry leaves.
  • Add seasoned ingredients into the millet and add salt mix well.
  • Serve hot with pickle.

How to make Kuthiraivali keerai paruppu sadam video

How to make Kuthiraivali keerai paruppu sadam video

jhangora dal rice

jhangora dal rice


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