Ingredients
- Little millets (Saamalu) Rice – 1 cup
- Red gram/Toor Dal – 1 cup
- Tamarind pulp – 2 spoons
- Cut Vegetables – 1 cup (carrot, beans, drumstick, etc)
- Cut Tomato
- Ghee/oil – 3 spoons
- Chopped coriander – 2 spoons
- Bisibelebath masala – 2 spoons
Pulses for Tadka:
- Mustard – 1 spoon
- Curry leaves – 1 string
- Red Chilli – 2
- Green Chilli – 2
- Cashewnut – handfull
- Asafoetida (Hing) – little
- Onions chopped – 3 spoons
Method:
• Clean Little millets and Toor Dal, and soak separately for 3 hours.
• Boil vegetable pieces and keep aside
• Add Toor dal to boiling water (5 glasses) and cook. After it is three fourth cooked, add little millets and cook thoroughly until soft.
• Heat ghee/oil in a pan, add mustard, green chili, red chili, chopped onions, curry leaves, cashew nuts, and hing.
• Add boiled vegetables and tomato pieces to the tadka and simmer for 5 minutes.
• Add Bisibelebath masala and allow it to simmer for 3 minutes. Then add tamarind pulp and rock salt, and add this entire mixture to the finely cooked mushy mixture of little millet and toor dal.
• Allow it to cook for 5 minutes, garnish with coriander and ghee, to relish tasty and healthy Little millet Sambar rice. It tastes best in combination with Papad, Boondi, or fryums.
Note:
• Cook little millet and toor dal until very soft and mushy.
• Take precautions to avoid charring
Tips/modifications:
• A pinch of sonthi can be added to tadka if required
• Aamchur powder can be used as an alternative to tamarind pulp. Or we can add lime juice after removing it from the stove.
• If any leftover rice and dal are available from noon, this dish can be made in the evening using these two.
• Moong dal can be used instead of toor dal if required.
• This dish can be made with either Foxtail millets or Browntop Millets or Barnyard millets also.
