Little Millet (Saamai) Tomato Rice

With my recent health scare and changing apartment, I couldn't even think about blogging. I am settling down with the new routine and I am still not where I want to be health-wise.  Though I have not been actively blogging, I have been getting some good news on the blogger front. I recently got a mail from Health Line stating that they have chosen Gita's Kitchen as one of the top sites for searching diabetic recipes in the web. I have also been chosen as one of the top 50 food bloggers by Salis Online Magazine.  Feeling thankful for the little joys and also for the constant support from some of my blogger  and Facebook friends.

Coming on to the recipe, a perfect low-carb healthy one-pot meal, ideal for lunch box packing. The only thing to note is that the exact amount of water should be added (1:2). Too much water will make the millets a little mushy.

Ingredients:
1. Little Millet or any other kind of millet, 1 cup.
2. Medium size onion, 1, finely diced.
3. Tomatoes, small, 4, chopped finely.
4. Green chilies, 2, slit into 2.
5. Ginger-garlic paste, 1 teaspoon.
6. Mustard seeds, 1/4 teaspoon.
7. Chana dhal, 1 teaspoon.
8. Urad dhal, 1 teaspoon.
9. Fennel seeds, 1/2 teaspoon.
11. Turmeric powder, 1/4 teaspoon.
12. Chili powder or sambar powder, 1/2 teaspoon. (broken dry red chilies can also be used instead of chili powder, in this case add it during the seasoning along with dhals and mustard seeds).
13. Salt, as per taste.
14. Curry leaves and chopped cilantro for garnishing.

Preparation:
Heat a pan with a tablespoon of oil. Once the oil is hot, add the mustard seeds and let it splutter. Then add the channa dhal, fennel seeds, and urad dhal and fry for a few seconds until they turn brown. Now add the diced onions and saute for a few minutes until the onions are tender.  Now add the chopped tomatoes, green chilies, curry leaves, ginger-garlic paste, turmeric powder, salt and sambar powder and keep sauteing under low flame until everything is well blended.  At this stage transfer the contents into a rice cooker along with the millets, 2 cups of water and cook it in the rice mode. Fluff it with a fork once cooked, garnish with cilantro and serve with side dishes or pickle or chips. Alternatively the millets can also cooked on stove top with 2 cups water under low-to-medium flame until done.