Instructions
Wash foxtail millet thoroughly and soak it for 20 minutes. Drain and set aside.
Heat ghee or oil in a pan. Add bay leaf, cinnamon, cloves, cardamom, and cumin seeds. Sauté until aromatic. Add sliced onions and sauté until golden brown. Then, add ginger-garlic paste and green chili, cooking until the raw smell disappears.
Now, add tomatoes and cook until soft. Stir in chopped carrots, beans, and green peas. Sprinkle turmeric powder, garam masala, and salt. Mix well.
Add the soaked foxtail millet and mix everything gently. Pour in 2 cups of water, give it a stir, and bring to a boil. Cover and cook on low heat for 10-12 minutes until the millet is soft and fluffy.
Turn off the heat and let it rest for 5 minutes. Fluff the pulao with a fork, garnish with fresh coriander and mint leaves, and serve hot with raita or cauliflower stir fry. Enjoy a healthy and delicious lunch! 😊
2.Kodo Millet (Varagu) Lemon Rice (Serves 2)
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
LUNCH
1.Foxtail Millet Veg Pulao (Serves 2)
Ingredients
- Foxtail Millet (Thinai) – 1 cup
- Water – 2 cups
- Onion – 1 medium, sliced
- Tomato – 1 small, chopped
- Carrot – ¼ cup, diced
- Beans – ¼ cup, chopped
- Green Peas – ¼ cup
- Ginger-Garlic Paste – 1 tsp
- Green Chili – 1, slit
- Cumin Seeds – ½ tsp
- Bay Leaf – 1
- Cinnamon Stick – 1 small piece
- Cloves – 2
- Cardamom – 1
- Turmeric Powder – ¼ tsp
- Garam Masala – ½ tsp
- Salt – to taste
- Ghee or Oil – 1 tbsp
- Coriander Leaves – for garnish
- Mint Leaves – a few
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! 😊
