Kodo Millet (Varagu) Lemon Rice
Ingredients
- Kodo Millet (Varagu) – 1 cup
- Water – 2.5 cups
- Turmeric Powder – ¼ tsp
- Salt – to taste
- Lemon Juice – 2 tbsp
- Green Chilies – 2, chopped
- Ginger – ½ inch, finely chopped
- Mustard Seeds – ½ tsp
- Urad Dal (Black Gram Lentils) – 1 tsp
- Chana Dal (Bengal Gram Lentils) – 1 tsp
- Curry Leaves – a few
- Dry Red Chili – 1, broken
- Peanuts or Cashews – 2 tbsp
- Asafoetida (Hing) – a pinch
- Sesame Oil (or any oil) – 1 tbsp
- Coriander Leaves – for garnish
Instructions
- Cook the Millet:
Wash the Kodo millet thoroughly and soak it for 15 minutes. Drain and cook with 2.5 cups of water in a pot or pressure cooker (2 whistles). Let it cool and fluff it with a fork. - Prepare the Tempering:
Heat oil in a pan and add mustard seeds. Once they splutter, add urad dal, chana dal, peanuts (or cashews), dry red chili, and curry leaves. Sauté until golden. - Add Spices:
Add chopped green chilies, ginger, turmeric powder, and a pinch of asafoetida. Sauté for a few seconds. - Mix with Millet:
Add the cooked millet to the pan and mix well. Turn off the heat and let it cool slightly. - Add Lemon Juice:
Once cooled a bit, add fresh lemon juice and mix gently. Garnish with coriander leaves.
Serve this refreshing Kodo millet lemon rice with papad or coconut chutney for a light and healthy lunch. Enjoy! 😊
