### TranslatedIngredients: 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) ### PrepTimeInMins: 15 ### CookTimeInMins: 15 ### TotalTimeInMins: 30 ### Servings: 3 ### Cuisine: Indian ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: 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.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. Add the finely chopped dill leaves and saute until the greens wilt and turn fragrant for approximately 2-3 minutes.Now add the paste and cook until the raw smell disappears. Add washed millets and mix until well combined. Toss around for a minute.Add 1-3/4 cup of water, salt to taste.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.Turn off the heat and gently transfer to a serving bowl immediately or the residual heat can make the millets mushy. Serve Sabsige Millet Pulav along with Boondi Raita, Palak Raita or any other raita of your choice.
