Cooking time: 15 mins
Serving: 4
Ingredients:
Foxtail millet (Thinai arisi) - 1 cup (1 cup - 160 ml)Tuvardal (split pigeon peas) - 1/2 cup (80 ml)
Onion - 1 (medium, chopped)
Tomato - 1 ( medium, chopped)
Drumstick - 1 (chopped)
Broadbeans - 10 (chopped)
Radish - 1/2 (chopped)
Raw banana - 1/2 (chopped)
Black channa - 1/2 cup (soaked for 8 hrs)
Carrot - 1/2 (chopped)
Beans - 8 (chopped)
Potato - 1 (small, chopped)
Spinach - 1 cup (chopped)
Turmeric - 1/4 tspn
Tamarind paste - 2 tspn
Curry leaves - few
Coriander leaves - few (chopped)
Sesame oil - 2 tspn
Mustard seeds - 1/2 tspn
Salt to taste
To Roast and Grind:
Coconut - 1/4 cup (grated)Cumin seeds - 1 1/2 tspn
Coriander seeds - 1 1/2 tspn
Red chilli - 5
Shallots - 5
Method:
1. Grab all the ingredients. Wash and soak the dal for 1 hr.
2. Dry roast all the ingredients for it and grind it into a fine paste by adding little water.
4. Add onion and saute till it becomes transparent.
5. Add tomato and saute till it becomes mushy.
6. Add all the vegetables, turmeric, salt and saute for few seconds.
7. Add grinded paste. Mix well.
8. Add millet and dal. Add 3 cups of water. Add spinach, tamarind paste, curry leaves and coriander leaves, asafoetida. Mix well.
9. Close the lid. Press the manual for 12 mins in High Pressure HP in sealed position. Then do Natural Pressure Release.
10. Open the lid. You can add ghee (optional) while serving.
11. Enjoy the healthy sirudhaniya Kootanjoru with some paapad or pickle.
Notes:
You can try with other millets or normal rice too.
You can add drumstick leaves instead of spinach. Or you can add any greens too.
If you dont have tamarind paste take extract from a small gooseberry size tamarind.
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