Foxtail Millet with Horsegram Mash ... A Kongunad Special..

திணை அரிசி சாதமும் கொள்ளு பருப்பும் - Thinai Arisi Saadham with Kollu Paruppu

Coming with a traditional recipe is very difficult. There are loads of recipes on baked items, chocolate, every day meals, North Indian, South Indian, lentils, regional dishes, drinks, smoothies but a very few recipes are known which reflects our roots. I am not talking about the past generation but going generations beyond when there was no electronic intrusion, no fast food restaurants, no grain import from outside, no freezing facilities etc.

Being healthy came naturally to our forefathers mainly because the food was right for their occupation [which involved physical activity], seasonal availability, organic farming techniques and simple home cooking. Most of the recipes are slowly slipping away from our memory pages simply because it is not practised in our daily cooking.

Interestingly, this has led to a comeback of traditional grains into our markets, awareness through books and media  and some companies are even investing in marketing cookies and cereal made out of millets.

If we can get used to oats, pizza, pasta, burgers. sugary cereals, bottled drinks ... then we can get used cooking with these grains too. It is not only good for our health but for our country's agricultural growth too..:)) 

Now coming to this recipe .... Foxtail millet and horsegram are familiar grains and very very tasty too..

Foxtail millet can be consumed just like rice -boiled and served with any curry or spicy side of your wish.

A word of caution: Both foxtail millet and horsegram increases the body heat. So it is advisable to avoid consuming large quatities especially in summer. It is beneficial to include these grains in winter and moderation is everything [say once a week]. Too much of anything has reverse effects. If still in doubt, then it is wise to consult your doctor regarding the nutritive value of these grains and consumption. 

For the foxtail millet rice: Serves 2.
Foxtail millet: 200 gms.
Salt: to taste
Water: 1/2 litre.

1.Wash the millet and drain the water.
2.Boil water [1/2 litre] until it bubbles. Add the millet and salt.
3.Let it simmer for 8-10 minutes until the millets are cooked.
4.Drain the excess of water in a colander and transfer the cooked millet into another bowl.

Keep warm until serving time.

Horsegram is one of the most nutritious of grain available. It is also the trademark ingredient of Kongunad cuisine. Whole seeds of this gram is mainly used as cattle feed especially horses [from where it gets its name]. No wonder horses have so much muscle power ....

There is a saying in Tamil "Kozhuthavanukku Kollu" meaning "People with increased BMI should be served with horsegram". It is said to increase the body temperature, thereby increasing the metabolism and helps reduce body fat.It is extremely rich in iron and protein.

The usual method is to grind the dhal with the masala in a stone grinder [attu kal]. I have soaked and cooked the dhal for extra time and used a wooden masher to mash it.

Horsegram Mash: Serves 2-3
Horsegram : 250 gms.
Small onions [peeled and chopped]: 10-12.
Large tomato [chopped]:1. 
Red chillies:2-3.
Whole coriander seeds [dhania]: 2 tbsp.
Cumin seeds: 1 tsp.
Garlic pods [chopped]: 4-5 pods.
Curry leaves: 1 sprig.
Tumeric powder: 1/2 tsp.
Salt: to taste.

To temper:
Mustard seeds: 1/2 tsp.
Gingelly oil: 2 tbsp.

1.Soak the horsegram for atleast 4-6 hours. Wash the dhal twice and cook in pressure cooker for 4-5 whistles. Let the steam settle an open the lid. Drain the excess of water. Reserve the cooked dhal and water seperately.
2.Meanwhile dry roast the red chillies, coriander and cumin seeds. Cool and grind to a powder.
3. Heat the oil in a kadai. Splutter the mustard seeds and curry leaves.
4.Add the chopped garlic and onions and fry for 2 minutes. Add the tomatoes, tumeric powder, salt and powdered masala.
5.Add the cooked horsegram, a bit of water  and mix well. Let it come to a simmer. Mash with the back of the spoon or use a wooden masher to mash the horsegram.

Remove from heat. Check salt and serve hot.

Note: Usually the dhal along with the masala is ground in a stone grinder in step 5. Both the items can be made and served seperately. Increase the amount of spice according to your taste. Make sure the millet and the horsegram are fresh as old stuff has an unpleasant aroma and taste. 
  

Enjoy...

Scribbled by Reva