Ingredients
- Wholegrain Browntop Millet: 1 cup
- Water: 2 cups (for cooking millet)
- Lemon juice: From 1-2 lemons (as per taste)
- Turmeric powder: 1 tsp
- Mustard seeds: ½ tsp
- Chana dal (Bengal gram): 2 tbsp
- Green chilies: 2, slit
- Ginger: 1 inch piece, julienned
- Curry leaves: A handful, torn
- Coriander leaves: A few stalks, chopped
- Salt: To taste
- Oil: ¼ cup
Method
- Add 2 cups water and 1 cup Browntop Millet to a saucepan and bring to a boil.
- Reduce to a simmer, cover and cook for about 18 to 20 mins. Keep stirring occasionally to avoid the Browntop Millet getting stuck to the bottom of the saucepan.
- If needed, add more hot water to the millet to continue cooking.
- When the Browntop Millet is cooked (al-dente) and all the water is absorbed, remove from heat.
- Fluff well with a fork and set aside.
- To a separate bowl, combine the juice of 1 lemon, 1 tsp turmeric powder and a little water.
- Heat oil and add ½ tsp mustard seeds. Once they splutter, add 2 tbsps of Chana Dal, torn curry leaves, 2 slit green chillies and julienned ginger.
- Once sauteed well, add the lime juice mixture and bring to a quick boil.
- Reduce heat and add salt.
- Add to cooled Browntop Millet and mix gently but well.
- Garnish with coriander leaves and serve.
