Lemon Millet
Ingredients
- Kodo millet – 1 cup
- Water – 3 cups
- Oil - as required
- Mustard Seeds (Rai) – 1 tsp
- Channa Dal – 1 tbsp
- Urad Dal – 1 tbsp
- Dried Red Chilli – 2 (broken)
- Green Chilli – 2 (chopped)
- Ginger – ½ tsp (Chopped)
- Kaju – 1 tbsp
- Curry Leaves - 5-6
- Hing – a pinch
- Turmeric – ½ tsp
- Lemon Juice – 1 tsp
- Salt - acc. to taste
Method
1. Begin by thoroughly rinsing the kodo millet and soaking it for 30 minutes as it cooks faster and becomes lighter.
2. In a pan, add water to the millet in a 1:3 ratio along with salt, and cook on medium flame until the water is absorbed. Once little moisture is left, cook the millet on a low flame until it becomes soft and tender. Separate the grains gently with a fork and let them cool completely.
3. In a separate pan, heat oil and add mustard, letting it splutter. Then, add channa dal, urad dal, broken red chillies, and green chillies. If you prefer a milder taste, add the green chillies later.
4. Cook cashews until the dal turns golden.
5. Add curry leaves, green chilli, and ginger. Saute for a minute until the leaves turn crispy.
6. Add hing and turmeric to the pan, with 3-4 tbsp of water. Cook until the water evaporates, bringing out the aroma of the spices and slightly softening the dal.
7. Turn off the heat, and add the cooled millet to a bowl, squeezing in lemon juice.
8. Finally, mix everything well and serve the lemon millet with curd, papad, or as you like.
