Prep Time: 01 Hours 30 minutes

Cook Time: 30 minutes

Servings: 3 Servings

Coconut milk is a very good source of iron and vitamin c. When combined with millet its very combination of fibre and vitamins.

Ingredients

1. Foxtail millet (any millet is fine)- 200 gms 
2. Masoor dal - 50 grams 
3. Moong dal - 50 gram 
4. Small onion (finely chopped ) - 50 gram
5. Tomato chopped - 2
6. Coconut milk - 1 cup ( 220 ml) 
7. Rock salt - to taste

For Garnish

1. Curry leaves - 1 sprig
2. Coriander leaves - 2 tbsp (chopped)
3. Pomegranate - some seeds

For Palak Paste 

1. Blanched palak - 20 leaves 
2. Coconut (fresh, grated) - 5 tbsp 
3. Soaked cashew- 6 (soaked for 1 hour)
4. Green chilly - 4 (as per taste) 

For Tadka 

1. Cold-pressed coconut oil - 1 tbsp (optional)
2. Jeera - 1 tsp 
3. Mustard seeds - 1/2 tsp
4. Red chilly (slit into 2) - 2 

Method

• To make Palak Paste - Put together all the ingredients mentioned under 'Paste' and make a puree. Keep it separately.
• Soak the millet and the dals together for half-an-hour to an hour (depending upon the type of millet used)
• Pressure cook the soaked millet and dals together for 3 whistles and keep it separately.
• In a kadai add little cold-pressed oil (optional) and then add jeera, mustard, red chilly, cashew and toast till golden (can dry roast also)
• Add the cooked millet-dals, palak paste and coconut milk (if needed u can add about 100 ml water as well), cover and cook for 10- 15  min on a sim flame, till all the ingredients combine well  
• Add salt and if required some water (if the mixture looks too thick then add little water)
• Garnish with coriander, curry leaves and pomegranate 

It is a healthy dish as its combo of grain, pulse and green. Rich in vitamins.

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