Foxtail Millet upma 😋

Name: Foxtail Millet upma 😋
Total time: 1200 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 1/2 cups foxtail millet; 2 tbsps coconut oil; 1 tbsp Bengal gram (chana dal); 1 tbsp split skinless black gram (dhuli urad dal); 1 tsp mustard seeds; 1/4 tsp cumin seeds; 3-4 green chillies, chopped; 7-8 curry leaves; 1 medium onion, finely chopped; Capsicum 🫑; 1 large tomato, finely chopped; 1 medium carrot, cut into small cubes; Salt to taste; 1/4 cup green peas; Peanuts (roasted); 2 tbsps chopped fresh coriander leaves; Coconut chutney to serve; Ghee (optional)

Jyoti Prakash Assudani @cook_24726422

#SF
#Foxtailmillet
Healthy and yummy 😋 kangani upma 😋

Jyoti Prakash Assudani @cook_24726422

#SF
#Foxtailmillet
Healthy and yummy 😋 kangani upma 😋

Saved

Ingredients

15-20 minutes

3 servings

1 1/2 cupsfoxtail millet
2 tbspscoconut oil
1 tbspBengal gram (chana dal)
1 tbspsplit skinless black gram (dhuli urad dal)
1 tspmustard seeds
1/4 tspcumin seeds
3-4green chillies, chopped
7-8curry leaves
1medium onion, finely chopped
Capsicum 🫑
1large tomato, finely chopped
1medium carrot, cut into small cubes
Salt to taste
1/4 cupgreen peas
Peanuts (roasted)
2 tbspschopped fresh coriander leaves
Coconut chutney to serve
Ghee (optional)

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Steps

15-20 minutes

1

Dry roast foxtail millet in a non-stick pan till golden brown. Transfer this into a bowl.
2

Heat coconut oil in the same pan. Add Bengal gram and split skinless black gram and sauté till they turn golden brown.
3

Add mustard seeds and cumin seeds and cook for a few seconds. Add green chillies, curry leaves and onion and mix well. Cook till the onion turns translucent.
4

Add capsicum, peas, tomato, carrot and salt and mix well. Cover and cook for 2-3 minutes.
5

Add the roasted foxtail millet, mix and cook for 1-2 minutes.
Add 3 cups hot water, mix, cover
and cook on high heat till the water evaporates. Reduce the heat to low and continue to cook for 8-10 minutes.
6

Add roasted peanut and coriander leaves, mix, cover and cook for 1 minute.
7

Take the pan off the heat and garnish with coriander sprig. Serve hot with coconut chutney.