Fluffy Millet Rice
Kongu Style Millet Arisi Paruppu
Ingredients
- 450 g Cooked MadeBetter whole millet
- 80 g Toor dal
- 600 ml Water for dal
- 150 ml Reserved dal cooking liquid (Measured from the cooked dal; not additional water)
- 120 g Shallots (Peeled and halved)
- 160 g Tomato (Chopped)
- 12 g Garlic (Crushed)
- 5 g Green chilli (Slit; reduce for mild heat)
- 15 ml Cold-pressed oil
- 2 g Mustard seeds
- 2 g Cumin seeds
- 2 g Curry leaves
- 4 g Sambar powder
- 0.5 g Turmeric
- 4 g Salt
Make it, step by step
- Rinse toor dal; simmer in 600 ml water for 40–60 minutes until tender, not smooth. Add boiling water if needed; reserve 150 ml liquid and drain excess.
- Heat oil; crackle mustard, then add cumin and curry leaves. Add shallots, garlic and chilli; cook for 5–6 minutes until softened.
- Add tomato, sambar powder, turmeric and salt; cook for 5 minutes until tomato softens.
- Fold in cooked dal, 450 g cooked millet and reserved liquid. Cover and simmer for 4–5 minutes until moist and hot throughout.
- Rest covered for 3 minutes; taste and serve with vegetable poriyal.
Useful tips
- Stop cooking the toor dal when tender but still holding some shape; avoid mashing it smooth before folding it into the millet.
Allergens: Check sambar powder and other ingredient labels for wheat and added allergens.
