Little Millet Lemon Rice

Little Millet Lemon Rice

Little Millet Lemon Rice
 
Ingredients
  • 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
  1. 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.
  2. Once cooled, fluff it up nicely with a fork, so there are no lumps, and the grains stay separate.
  3. In a separate pan, add oil once it's hot, add in the peanuts, and fry them until they turn slightly golden brown.
  4. 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.
  5. Add turmeric powder and onion. Saute for a minute or two till the onion turns slightly brown.
  6. Turn off the flame and, add cooled millets, salt, and squeeze the juice of a half lemon. Mix everything well.
  7. Garnish with coriander leaves and serve hot with papad or curd.
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