Millet Sambhar Rice

Ingredients

• 1/2 cup Foxtail Millets / Quinoa / Rice
• 1/4 cup Toor dal
• 11/2 cups chopped veggies ( drumstick, eggplant, pumpkin, carrots, squash, potato)
• 1 lime size tamarind soaked in 1 cup hot water
• 1 tomato cut in quarters
• 1 tsp jaggery
• Salt to taste
• 21/2 cups water
• 1 tsp store bought sambar powder (optional - can just use the spice powder you make below)

For Tadka

• 11/2 tsp oil/ghee
• 1 tsp mustard seeds
• 7 to 8 curry leaves
• 1/2 tsp turmeric powder
• 1/8 tsp asafoetida

For Fresh spice powder

• 1 tbsp coriander seeds
• 1 tbsp chana dal 
• 1/2 tsp fenugreek seeds
• 4 to 5 dried red chilies (use less or more as per spice levels)
• 1 string of curry leaves (optional)
• 2 tbsp coconut grated (optional)

Instructions:

INSTANT POT RECIPE

1. Wash the millets and lentils and set it aside.

2. Extract the juice from the soaked tamarind. (you will get about 3/4 cup of tamarind water since you soaked them in 1 cup water)

3. Now let's make the spice powder. Dry roast the ingredients given under spice powder (except coconut) until the chana dal and coriander seeds turn golden brown and give out a nice aroma. Set it aside.

4. If adding coconut, dry roast them until they turn slightly golden. Grind the coconut and the roasted spices to a somewhat coarse powder and set it aside.

5. Switch on the saute mode in your instant pot and add the oil/ghee. Add the items under temper and let the mustard seeds splutter.

6. Now add chopped veggies, tomatoes, saute for a minute.

7. Add the washed millet, lentils, juice extracted from the tamarind, 21/2 cups water, salt, store-bought sambar powder, 1/2 of the freshly ground spice powder, jaggery and mix well.

8. Cook on manual high for 15 minutes. Release pressure naturally. Add the rest of the freshly ground spice powder and mix it with the rice.

9. Garnish with chopped coriander leaves. 

10. Serve to  Lord with any sabzi or papad.

PRESSURE COOKER RECIPE

1. Wash the millets and dal and set it aside. Extract the juice from the soaked tamarind. (you will get about 3/4 cup of tamarind water since you soaked them in 1 cup water)

2. Now let's make the spice powder. Dry roast the ingredients given under spice powder (except coconut) until the chana dal and coriander seeds turn golden brown and give out a nice aroma. Set it aside.

3. If adding coconut, dry roast them until they turn slightly golden. Grind the coconut and the roasted spices to a somewhat coarse powder and set it aside.

4. Heat your pressure cooker and add the oil/ghee. Add the items under temper and let the mustard seeds splutter. Then add chopped veggies, tomatoes, saute for a minute.

5. Add the washed millet lentils, juice extracted from the tamarind, 21/2 cups water, salt, store-bought sambar powder, 1/2 of the freshly ground spice powder, jaggery and mix well.

6. Cook on a medium flame for 3 to 4 whistles and release pressure naturally. Add the rest of the freshly ground spice powder and mix it with the rice.

7. Garnish your Instant pot Millet Sambar Rice with chopped coriander leaves. 

8. Serve to Lord with potato sabzi.