Recipes

Cooking Time

• Preparation Time: 5 minutes
• Cooking Time: 11 minutes
• Serves: 3–4 cups

Ingredients

Main Ingredients

• Roasted Horsegram: 2 tbsp (dry roast until lightly browned)
• Roasted Little Millet (Saamai): 2 tbsp (dry roast slightly)
• Fenugreek Seeds: 1/4 tsp
• Buttermilk: 2 cups
• Water: 2 cups
• Salt: To taste

For Seasoning

• Cumin Seeds: 1 tsp
• Mustard Seeds: 1/4 tsp
• Asafoetida: 1/8 tsp
• Sesame Oil: 1 tsp

Garnish

• Coriander Leaves: A few, chopped

Step-by-Step Instructions

1. Prepare the Horsegram Powder

   • Grind the roasted horsegram into a coarse powder and set aside.

2. Cook the Porridge Base

   • In a pressure cooker, add the horsegram powder, washed millet, fenugreek seeds, and water. Mix well.
   • Close the lid and cook for 5 whistles. Allow the pressure to release naturally.

3. Cool and Mix

   • Open the cooker and let the mixture cool completely.
   • Add buttermilk and salt to the cooled porridge base. Mix thoroughly until smooth.

4. Seasoning

   • Heat sesame oil in a pan. Add mustard seeds, cumin seeds, and asafoetida. Let them splutter.
   • Pour the seasoning into the porridge mixture and stir well.

5. Serve

   • Garnish with freshly chopped coriander leaves. Serve with shallots, pickles, or dried turkey berries for added flavor.

Tips and Variations

• Millet Substitutes: You can replace little millet with kodo, barnyard, or foxtail millet. For a simpler option, use rice grits (kurunai arisi).
• Enhance Flavor: Add a pinch of turmeric for an earthy flavor and vibrant color.

Why This Recipe is Special

This porridge combines the earthy flavors of horsegram and millet with the freshness of buttermilk, making it a versatile and healthy dish suitable for any meal. The natural ingredients ensure a wholesome, preservative-free option for health-conscious individuals.