Amla Millet & Toor Dal Recipe – Authentic South Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Amla Millet & Toor Dal Recipe – Authentic South Indian Comfort Food

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and incredibly nutritious Amla Millet & Toor Dal. It’s a dish my grandmother used to make, and it always felt like a warm hug in a bowl. It’s a little different, a little tangy, and absolutely delicious. Trust me, you’ll love it!

Why You’ll Love This Recipe

This isn’t your everyday dal. The combination of millet, toor dal, and amla (Indian gooseberry) creates a unique flavour profile that’s both wholesome and satisfying. It’s packed with goodness, easy to make, and perfect for a light lunch or a cozy dinner. Plus, it’s naturally gluten-free!

Ingredients

Here’s what you’ll need to whip up this delightful dish:

• ½ cup millet
• ¼ cup Toor dal (split pigeon peas)
• 3-4 cups Water
• 3 Amla (Nellikai) – Indian Gooseberries
• 1 tomato
• 6-7 garlic cloves
• 1 tbsp coriander seeds
• 1 tbsp whole black pepper
• 2 tsp cumin seeds
• ½ tsp turmeric powder
• 2 tsp ghee (clarified butter)
• 2 tsp oil
• 1 tsp mustard seeds
• 2 pinches asafoetida (hing)
• Fresh coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Millet: Types and Health Benefits

I prefer using barnyard millet for this recipe, but you can also use foxtail millet or little millet. They all work beautifully! Millet is a fantastic source of fibre and is naturally gluten-free. It’s a great way to add a healthy grain to your diet.

Toor Dal: A Staple in Indian Cuisine

Toor dal is a protein powerhouse and a staple in South Indian cooking. It cooks quickly and has a lovely, slightly nutty flavour. You can find it easily in any Indian grocery store.

Amla (Nellikai): The Indian Gooseberry – Nutritional Powerhouse

Amla is a true superfood! It’s incredibly rich in Vitamin C and antioxidants. It has a unique tart flavour that adds a lovely zing to the dish. Don’t be intimidated by it – it really makes this recipe special.

Unique Spice Blend: Coriander, Cumin & Black Pepper

These spices aren’t just about flavour; they also aid digestion. Roasting the coriander and cumin seeds lightly before grinding enhances their aroma.

Regional Variations in Tempering (Mustard & Asafoetida)

The mustard seeds and asafoetida (hing) are crucial for the tempering, which is the foundation of South Indian flavour. Some families add a pinch of red chilli powder to the tempering for a little heat – feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the millet and toor dal in 3 cups of water for about 10 minutes. This helps them cook faster and become softer.
2. While they’re soaking, let’s make the flavour base. Grind the amla, tomato, coriander stems, curry leaves, garlic, coriander seeds, black pepper, and coriander leaves together into a smooth paste – don’t add any water!
3. Now, heat the ghee and oil in a pressure cooker over medium heat. Once hot, add the mustard seeds and asafoetida. Let the mustard seeds splutter – that’s when you know the tempering is ready.
4. Add the ground paste to the pressure cooker and sauté for about 2 minutes, stirring constantly. This step is important to cook the raw flavours. Mix in the turmeric powder and salt.
5. Drain the soaked millet-dal mixture and add it to the pressure cooker along with the 3-4 cups of water. Close the lid and pressure cook for 3-4 whistles.
6. Once the pressure has released naturally, open the lid and stir in the remaining ghee and fresh coriander leaves.
7. If the consistency is too thick, adjust it with a little hot water. Serve hot with papad or your favourite vegetable curry.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Right Consistency

The consistency should be slightly porridge-like. If it’s too thick, add more hot water. If it’s too thin, simmer it for a few more minutes without the lid.

Soaking Time for Millet and Dal

Don’t skip the soaking! It really does make a difference in the texture. 10 minutes is usually enough, but you can soak it for up to 30 minutes if you have the time.

Blending the Amla Paste – Tips for Smoothness

Amla can be a little fibrous. To get a really smooth paste, use a good quality blender and scrape down the sides a few times.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply replace the ghee with a plant-based oil like coconut oil or avocado oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.
• Spice Level Adjustment (Mild to Spicy): Add a pinch of red chilli powder to the tempering for a little heat. My friend, Priya, loves to add a finely chopped green chilli to the paste for an extra kick!
• Festival Adaptations (Pongal, Makar Sankranti): This dish is perfect for festive occasions. You can add a little bit of coconut milk for extra richness.

Serving Suggestions

This Amla Millet & Toor Dal is delicious on its own, but it’s even better with:

• A side of papad (crispy lentil wafers)
• A simple vegetable curry like beans poriyal or cabbage thoran
• A dollop of yogurt for extra creaminess

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What are the health benefits of combining Amla with Millet?

Combining amla and millet is a nutritional powerhouse! Amla provides Vitamin C and antioxidants, while millet offers fibre and essential minerals. Together, they boost immunity, aid digestion, and provide sustained energy.

Can I use a different type of dal instead of Toor Dal?

While toor dal is traditional, you can experiment with moong dal (yellow split lentils) for a milder flavour.

How can I adjust the sourness of this dish?

The sourness comes from the amla. If you prefer a less tangy flavour, use only 2 amlas or add a tiny pinch of sugar to balance it out.

Can this be made in an Instant Pot?

Absolutely! Use the pressure cook function for about 8-10 minutes, followed by a natural pressure release.

What is the best way to serve this dish for a complete meal?

Serve it with a side of vegetables, papad, and a dollop of yogurt for a balanced and satisfying meal.

Enjoy! I hope you love this recipe as much as my family does. Let me know how it turns out in the comments below!