- Prep Time:5m
- Cook Time:15m
- Total Time:20m
- Serves: 2
- Yield: About 1 cup
Ingredients
- 1/2 c barnyard millet
- 1 1/2 c water
- 1 tsp. oil
- 1/2 tsp. mustard seeds
- 1/4 tsp. cumin seeds
- 1/2 tsp. Urad dal (split + skinned black gram lentil)
- 1 tsp. channa dal (split chickpeas)
- 1 -2 long dry red chilli
- 1 sprig curry leaves
- 1/4 c grated coconut
- Salt, to taste
- Cashews, broken to bits
Instructions
- Wash and rinse the millet until the water runs clear. Drain (on a fine meshed sieve) and set aside.
- Bring the water to a boil and add the washed millet to it. Cover and cook until soft, but still holds their shape. They should still be submerged in water.
- Drain and rinse through a fine meshed sieve. Spread out on a plate to cool. Set aside.
- In a medium sized pan, heat some oil and add one or two mustard seeds to it. When the mustard start spluttering, add the remaining mustard seeds and wait till it stops crackling.
- Reduce heat to medium-low and add the cumin seeds, urad and channa dal, dry red chillies, curry leaves and cashews. Stir until the curry leaves are crisp and the lentils and cashews are golden brown.
- Add the grated coconut and season with salt to taste. Stir in the cooked and cooled millet and combine.
- Serve hot!
