Foxtail Millet Lemon Rice

Name: Foxtail Millet Lemon Rice
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup Foxtail Millet, Soaked for 15-20 minutes; 2 tbsp. oil; 1 tsp. mustard seeds; 2-3 whole dry red chilies; 1 tsp. urad dal (split black gram); 2 green chilies, slit; 1 sprig curry leaves; 2 tbsp. roasted peanuts; 1/2 tsp. turmeric powder; 1/4 tsp. asafoetida (hing); salt to taste; juice of half lemon or to taste; coriander leaves to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#brf - Looking for a quick meal that is both healthy and nutritious? Then this South Indian recipe of FOXTAIL MILLET LEMON RICE is just for you, where I substituted rice with millet. Very yummy and easy to prepare, it can be served for breakfast, lunch / dinner, evening snack or as a lunch box meal. You can serve as it is or with pickle, coconut chutney, chips, papad or fryums.

Bethica Das @kitchen_flavours

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Ingredients

15-20 minutes

2 servings

1/2 cupFoxtail Millet, Soaked for 15-20 minutes
2 tbsp.oil
1 tsp.mustard seeds
2-3whole dry red chilies
1 tsp.urad dal (split black gram)
2green chilies, slit
1 sprigcurry leaves
2 tbsp.roasted peanuts
1/2 tsp.turmeric powder
1/4 tsp.asafoetida (hing)
salt to taste
juice of half lemon or to taste
coriander leaves to garnish

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Steps

15-20 minutes

1

Pressure cook the soaked Foxtail Millet in 1 cup water for 2-3 whistles. Once it has cooled down, then fluff it up with a fork and keep aside.
2

Heat oil in a wok / pan and temper with red chili and mustard seeds. After it stops spluttering, add urad dal, green chilies and curry leaves. Sauté for a few seconds.
3

Now add the roasted peanuts, turmeric powder and asafoetida. Mix well. Next add the cooked millet and salt. Stir fry for 2-3 minutes on a medium flame.
4

Switch off the flame and then add the lemon juice and give it a toss. Garnish with coriander leaves and serve just as it is or with papad / chips for a great comfort meal.