Millet upma (foxtail millet upma)

Ingredients

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• 1 cup foxtail millet
• 2½ cups water
• 2 tbsp ghee or oil
• 1 tsp mustard seeds
• 1 tsp urad dal (split black gram)
• 1 tsp chana dal (split Bengal gram)
• 10–12 curry leaves
• 1 onion, finely chopped
• 2 green chilies, slit
• 1 inch ginger, grated
• 1 small carrot, finely diced
• ¼ cup green peas
• 6–8 green beans, finely chopped
• Salt to taste
• 1 tsp lemon juice
• 1 tbsp chopped coriander leaves

Method

1. Rinse the millet 2–3 times and soak it in water for 30 minutes. Drain well.
2. Heat the ghee or oil in the pan and add the mustard seeds. When they splutter, add the urad dal and chana dal and fry until golden.
3. Add the curry leaves, green chilies, ginger and onion. Sauté for about 3 minutes, until the onion is soft.
4. Add the carrot, peas and beans and sauté for 3–4 minutes, until they start to soften.
5. Add the drained millet and stir for 2 minutes. Pour in the water, add salt and bring to a boil.
6. Cover and cook on low heat for 15–18 minutes, until the water is absorbed and the millet is soft. Stir once halfway.
7. Rest covered for 5 minutes, fluff with a fork, add the lemon juice and coriander and serve.