New Update
| Main ingredients | Yogurt, Barnyard millet (samo), Milk, Split Bengal gram, Split skinless black gram, Mustard seeds, Asafoetida, Curry leaves, Ginger, Dried red chillies, Fresh pomegranate pearls |
| Cuisine | Indian |
| Course | Rice |
| Prep time | 15-20 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 cups yogurt (curd)
- 1 cup washed barnyard millet (samo)
- ½ cup milk
- Salt to taste
- 2 tablespoons oil
- 2 teaspoons split Bengal gram (chana dal)
- 1 teaspoon split skinless black gram (dhuli urad dal)
- 1 teaspoon mustard seeds
- ½ teaspoon asafoetida (hing)
- 10-15 curry leaves
- 1 teaspoon chopped ginger
- 2 dried red chillies
- Fresh pomegranate pearls for garnish
- Fresh coriander sprig for garnish
Method
- Heat 1½ cups water in a deep pan, add barnyard millet, mix well, cover and cook for 6-8 minutes. Switch the heat off and allow to cool completely.
- Transfer the cooked barnyard millet into a large bowl, add yogurt (curd) and mix well. Add milk and salt and mix well.
- To make the tempering, heat oil in a pan, add Bengal gram and split skinless black gram, mix well and saute till golden brown. Add mustard seeds, mix and let them splutter. Add asafoetida, curry leaves, ginger and dried red chillies and mix well. Pour this over the millet-curd mixture and mix well.
- Transfer into a serving bowl, garnish with pomegranate pearls and coriander sprig and serve.
Advertisment
