Sabsige Millet Pulav Recipe

Sabsige or Dill Leaves Pulav is an easy and quick one pot recipe made with little millets, peas and potatoes.

Gauravi Vinay
Sabsige Millet Pulav Recipe
362 ratings.

Sabsige or Dill Leaves Pulav is an easy and quick one pot recipe made with little millets, peas and potatoes. This recipe is highly nutritious, Low GI and low calorie suitable for diabetics. Dill leaves are highly recommended for lactating mothers and this recipe offers a whole lot of dill leaves and other nourishing ingredients.

Serve Sabsige Millet Pulav along with Boondi Raita, Palak Raita or any other raita of your choice.

If you like this recipe, you can also try other Millet recipes such as

  1. Foxtail Millet Kheer Recipe
  2. Spinach and Millet Pulav Recipe
  3. Mixed Millet Khichdi Recipe

Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

15 M

Cooks in

15 M

Total in

30 M

Makes:

3 Servings

Ingredients

  • 1 cup Kodo millet
  • 1-1/2 cups Dill leaves , finely chopped
  • 1 Potato (Aloo) , diced
  • 1/3 cup Green peas (Matar)
  • 12 Cashew nuts , broken
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1 Tomato , chopped
  • Salt , to taste
  • 2 teaspoons Sunflower Oil
  • For grinding
  • 1/3 Fresh coconut , grated
  • 1-1/2 teaspoons Coriander (Dhania) Seeds
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 3 Green Chillies , adjustable
  • 1 inch Cinnamon Stick (Dalchini)

How to make Sabsige Millet Pulav Recipe

  1. To begin making the Sabsige Millet Pulav recipe, in a mixer jar, add all ingredients for grinding and grind to a paste with as little water as possible.

  2. In a pan heat some oil, splutter cumin seeds and fry the cashews, then add the tomatoes, cook for 30 seconds to a minute now add potatoes and peas. 

  3. Add the finely chopped dill leaves and saute until the greens wilt and turn fragrant for approximately 2-3 minutes.

  4. Now add the paste and cook until the raw smell disappears. Add washed millets and mix until well combined. Toss around for a minute.

  5. Add 1-3/4 cup of water, salt to taste.

  6. Bring this to a boil and turn the heat to simmer and cook with the lid cracked open slightly for 12-15 minutes on low heat or until all the liquid has evaporated.

  7. Turn off the heat and gently transfer to a serving bowl immediately or the residual heat can make the millets mushy. 

  8. Serve Sabsige Millet Pulav along with Boondi RaitaPalak Raita or any other raita of your choice.

Last Modified On Tuesday, 16 May 2017 11:29
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