## Sabsige Millet Pulav Recipe (Indian Style) – Easy & Delicious Recipe
Discover how to make a delicious and authentic **Sabsige Millet Pulav Recipe** with this easy-to-follow recipe. A traditional **Indian Lunch**, this dish is **Vegetarian** and perfect for any occasion.
**Yields:** 3 servings
**Prep time:** 15 minutes
**Cook time:** 15 minutes
**Total time:** 30 minutes
**Cuisine:** Indian
**Course:** Lunch
**Diet:** Vegetarian
### Ingredients for Sabsige Millet Pulav Recipe:
* 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
* 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)
### Step-by-Step Instructions to Make Sabsige Millet Pulav Recipe:
1. 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.
5. Add washed millets and mix until well combined.
6. Toss around for a minute.
7. Add 1-3/4 cup of water, salt to taste.
8. 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.
9. Turn off the heat and gently transfer to a serving bowl immediately or the residual heat can make the millets mushy.
10. Serve Sabsige Millet Pulav along with Boondi Raita, Palak Raita or any other raita of your choice.
### Tips for the Best Sabsige Millet Pulav Recipe:
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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