Fasting Treats

Minty Sanwa

A normal khichdi recipe when flavoured with coconut milk, coriander and mint, morphs into an interesting thai style sanwa recipe. Serve hot, immediately, with lemon wedges for an extra zing.

big_minty-sanwa-(faraal-recipe)-1506

 

 

Soaking time:  1 hour
Preparation Time: 20 mins
Cooking Time: 15 mins
Serves 4

Ingredients

1 1/2 cups sanwa millet (sama)
2 tbsp oil
3 cups coconut milk
4 tbsp chopped coriander (dhania)
rock salt (sendha namak) to taste
4 tbsp chopped fresh mint leaves (phudina)
1/2 tbsp finely chopped green chillies

For Serving

lemon wedges
yam raita or peanut kadhi

 

Method

  1. Clean, wash and soak the samwa millet in enough water for 1 hour. Drain well and keep aside.
  2. Heat the oil in a deep non-stick pan, add the sanwa millet and sauté on a medium flame for 4 to 5 minutes.
  3. Add the coconut milk, ½ cup of water and rock salt and mix well.
  4. Cover and cook on a slow flame, while stirring occasionally, till all the liquid is absorbed and the sanwa millet is cooked. Add a little water if required.
  5. Add the coriander, mint leaves and green chillies and mix well.
  6. Serve hot garnished with lemon wedges and peanut kadhi / yam raita.

Recipe Source: Minty Sanwa 

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