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

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

jhangora dal rice