Foxtail Millet Gongura Rice (Sorrel Leaves Millet Rice - Andhra / Telangana style)

Name: Foxtail Millet Gongura Rice (Sorrel Leaves Millet Rice - Andhra / Telangana style)
Total time: 1500 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 tbsp. sesame seeds; 1 tbsp. coriander seeds; 1 tbsp. chana dal; 1 tsp. urad dal; 1/2 tsp. fenugreek seeds; 3-4 dry red chilies; 1/2 cup Foxtail Millet, Soaked for 1-2 hours; handful gongura leaves, washed, drained and finely chopped; 2 tbsp. oil; 1/2 tsp. mustard seeds; 1/2 tsp. cumin seeds; 1-2 whole dry red chilies; 1/4 tsp. asafoetida (hing); 1 tsp. urad dal (split black gram); 1 tbsp. chana dal (Bengal gram); 1-2 green chilies, slit; 2 tbsp. roasted peanuts / cashew nuts; 1 sprig curry leaves; salt to taste; 1/2 tsp. turmeric powder; coriander leaves to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#MMS - (Foxtail Millet) - Looking for a quick meal that is both healthy and nutritious? Then this South Indian recipe of FOXTAIL MILLET GONGURA RICE is just for you, where I substituted rice with millet. Very yummy and easy to prepare, this diabetic friendly dish can be served for breakfast, lunch / dinner, evening snack or as a lunch box meal. So it is a great option to use up any leftover cooked millet. Enjoy just as it is or with pickle or papad for a comforting meal.

Bethica Das @kitchen_flavours

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Ingredients

20-25 minutes

2 servings

Spice powder -
2 tbsp.sesame seeds
1 tbsp.coriander seeds
1 tbsp.chana dal
1 tsp.urad dal
1/2 tsp.fenugreek seeds
3-4dry red chilies
Other Ingredients -
1/2 cupFoxtail Millet, Soaked for 1-2 hours
handfulgongura leaves, washed, drained and finely chopped
2 tbsp.oil
1/2 tsp.mustard seeds
1/2 tsp.cumin seeds
1-2whole dry red chilies
1/4 tsp.asafoetida (hing)
1 tsp.urad dal (split black gram)
1 tbsp.chana dal (Bengal gram)
1-2green chilies, slit
2 tbsp.roasted peanuts / cashew nuts
1 sprigcurry leaves
salt to taste
1/2 tsp.turmeric powder
coriander leaves to garnish

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Steps

20-25 minutes

1

Pressure cook the soaked Foxtail Millet in 1 cup water for 3-4 whistles. Once it has cooled down, then fluff it up with a fork and keep aside.
2

Dry roast all the dry spices till you get a nice aroma. Set aside to cool and then grind into a smooth powder. Keep aside.
3

Wash, drain and finely chop the gongura leaves. Keep aside.
4

Heat oil in & temper with red chilies, cumin seeds & mustard seeds.
5

After it stops spluttering, add asafoetida, urad dal, chana dal, green chilies & curry leaves.
6

Add the chopped gongura leaves, turmeric powder & salt. Mix well & sauté till it is wilted & the moisture has evaporated.
7

Add 2 tbsp. of the spice powder, peanuts & the cooked millet. Stir fry for 2-3 minutes on a medium flame till the millet is well coated with the masala.
8

Garnish with coriander leaves.
9

Enjoy just as it or with pickle & papad for a comforting meal.