Charge the Recipe:
A nutritious twist to on a regular basis meals. Filled with fiber from millet and vitamin C from amla, Little Millet Amla (Indian Gooseberry) Rice is each comforting and nourishing. Works nice for tiffin bins too. Check out this nut-free recipe.
- 2 cups cooked little millet (samai rice)
- 3-4 massive amlas grated (approx. 1 cup)
- 2 tbsp oil
- 1 tsp mustard seeds (sarson)
- 1/4 tsp hing (asafoetida)
- 1 complete dry pink chilli
- 1 sprig curry leaves
- 1 tsp chana dal (cut up chickpea)
- 1 tsp urad dal (cut up black gram)
- 1/2″ piece of ginger chopped
- 1-2 inexperienced chillies chopped
- 1 tsp salt or to style
- 1/2 tsp turmeric powder (haldi)
- 2 tbsp chopped inexperienced coriander leaves for garnish
Grate the amlas and preserve apart.
Warmth oil in a pan. Add mustard seeds, hing (asafoetida), dry pink chilli, curry leaves, chana dal (cut up chickpea), and urad dal (cut up black gram). Saute till the dals start to colorize.
Add the grated amla with ginger and inexperienced chillies. Saute for a couple of minutes till the amla softens a bit.
Now add the cooked little millet, salt to style, and turmeric powder (haldi). Combine properly. Cowl with a lid and let it cook dinner for a couple of minutes.
End with chopped coriander leaves. Combine properly.
The Little Millet Amla Rice is able to serve. Garnish with chopped coriander leaves and serve sizzling.
- My kitchen is a nut-free kitchen. You possibly can add peanuts and cashews. Add them with the dals.
- Add a teaspoon of sugar to tone down the amla’s coarseness and tartness.
- This recipe works properly with boiled rice and small grain millets.
- Make sure that the millet is well-cooked and utterly cooled down earlier than cooking this recipe. Or it can flip mushy. Leftover rice/millet works greatest.
- If the cooked millet appears too dry, sprinkle some water and canopy with a lid for a couple of minutes. Don’t combine instantly.
This weblog publish is a part of ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.