Little Millet Lemon Rice
Ingredients
Instructions
- ½ cup or 150 gms Mille’s Little Millet
- 2-3 tsp olive oil
- 2 cups water
- 50 gms peanuts
- 1 medium onion, finely chopped
- 1 tsp mustard seeds,
- 1 tsp cumin seeds (jeera)
- 1 tsp chana dal
- 1 tsp urad dal
- 1 tsp mustard seeds
- ½ tsp turmeric powder (haldi)
- 2 small green and red chillis, finely chopped
- 4-5 curry leaves
- Juice of one medium-sized lemon
- Salt to taste
Instructions
- Rinse the little millet thoroughly and add 1 cup of water for ½ cup of little millet and pressure cook for 1 whistle. Let the steam release naturally.
- Once cooled, fluff it up nicely with a fork, so there are no lumps, and the grains stay separate.
- In a separate pan, add oil once it's hot, add in the peanuts, and fry them until they turn slightly golden brown.
- Add cumin seeds, mustard seeds, urad dal, chana dal, green and red chilies, curry leaves, and fry for 30 seconds till the dal turns golden brown.
- Add turmeric powder and onion. Saute for a minute or two till the onion turns slightly brown.
- Turn off the flame and, add cooled millets, salt, and squeeze the juice of a half lemon. Mix everything well.
- Garnish with coriander leaves and serve hot with papad or curd.
