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Little millets Sambar Rice (Saama Sambar Rice)


  1.  Little millets (Saamalu) Rice – 1 cup 
  2.  Red gram/Toor Dal – 1 cup 
  3.  Tamarind pulp – 2 spoons 
  4.  Cut Vegetables – 1 cup (carrot, beans, drumstick, etc) 
  5.  Cut Tomato 
  6.  Ghee/oil – 3 spoons 
  7.  Chopped coriander – 2 spoons 
  8.  Bisibelebath masala – 2 spoons 

 Pulses for Tadka: 

  1.  Mustard – 1 spoon 
  2.  Curry leaves – 1 string 
  3.  Red Chilli – 2 
  4.  Green Chilli – 2 
  5.  Cashewnut – handfull 
  6.  Asafoetida (Hing) – little 
  7.  Onions chopped – 3 spoons 


• 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. 


• Cook little millet and toor dal until very soft and mushy. 
• Take precautions to avoid charring 


• 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. 

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