makes 2 servings
Preparation time – 10 to15 minutes
Cooking time – 30 minutes
Ingredients
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1 cup little millet
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1 onion
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1 carrot
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2 tomatoes
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1 green chili
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10 curry leaves
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½ inch ginger, finely chopped
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1 teaspoon mustard seeds
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1 teaspoon Bengal gram
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1 teaspoon urad dal
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¼ teaspoon turmeric powder
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¼ teaspoon red chili powder
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2 teaspoons coriander leaves, chopped
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Salt to taste
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2 cups water
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2 teaspoons oil
Method
1) Thoroughly rinse the little millet under water for about 15 minutes.
2) Heat some oil in a pressure cooker. Once the oil is hot, add mustard seeds and wait for them to pop.
3) Add Bengal gram and urad dal to the cooker, stirring them gently until they are slightly browned. Next, add chopped onion, ginger, green chili, carrot, and curry leaves, and sauté until the vegetables begin to soften.
4) Add chopped tomato, turmeric powder, and red chili powder.
Stir the mixture well and cook until the tomatoes become soft.
5) Pour in the water and season with salt. Mix everything thoroughly and bring the mixture to a boil.
6) Add the washed little millet to the boiling mixture. Stir well, then secure the lid on the pressure cooker and cook until you hear three whistles.
7) After the pressure has released, open the cooker and mix in chopped coriander leaves. Serve the dish hot.
Nutritive values per serving
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Calories: 235 kcal
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Carbohydrates: 39.5 g
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Protein: 6.65 g
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Fat: 6.25 g
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Fiber: 6.15 g
