Foxtail Millet Cranberry Rice - South Indian Style

Name: Foxtail Millet Cranberry Rice - South Indian Style
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup Foxtail Millet, Soaked for 1-2 hours; 1 cup fresh cranberries, rinsed & drained; 1-2 tbsp. oil; 1/2 tsp. mustard seeds; 1/2 tsp. cumin seeds; 1/4 tsp. asafoetida; 1 dry red chili, broken; 1/2 tsp. whole peppercorns; 1 tsp. urad dal (split green gram); 1 tbsp. chana dal (Bengal Gram); 1-2 green chilies, slit; 1 sprig curry leaves; 1/2 tsp. salt or to taste; 2 tbsp. roasted cashew nuts; 1-2 tbsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 - Looking for a quick meal that is both healthy and nutritious? Then this South Indian recipe of FOXTAIL MILLET CRANBERRY 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 / papad for a comforting meal.

This dish is a spicy and tangy millet recipe using cranberries that are naturally sour in taste. At times you can use lemon juice or tamarind pulp for more tanginess. It is also a perfect picnic meal that can be served with any chips or pickle. It is also a quick dish if you already have some cooked millet sitting in the refrigerator.

Bethica Das @kitchen_flavours

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Ingredients

15-20 minutes

2 servings

1/2 cupFoxtail Millet, Soaked for 1-2 hours
1 cupfresh cranberries, rinsed & drained
1-2 tbsp.oil
1/2 tsp.mustard seeds
1/2 tsp.cumin seeds
1/4 tsp.asafoetida
1dry red chili, broken
1/2 tsp.whole peppercorns
1 tsp.urad dal (split green gram)
1 tbsp.chana dal (Bengal Gram)
1-2green chilies, slit
1 sprigcurry leaves
1/2 tsp.salt or to taste
2 tbsp.roasted cashew nuts
1-2 tbsp.coriander leaves, chopped

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Steps

15-20 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.
Add the cranberries to a pan along with 1/4 cup water, a pinch of salt and 1 tsp. oil. Simmer on a low to medium flame till all the water has evaporated. It should turn soft and mushy. Keep aside.
2

Heat oil in a pan and temper with mustard seeds and cumin seeds.
After it stops spluttering, add the dry red chili, peppercorns, urad dal, chana dal, asafoetida, green chilies and curry leaves. Sauté for a few seconds.
3

Add the cooked millet, cranberry paste, salt to taste and cashew nuts. Mix everything well and sauté for 2 minutes. When done, switch off the flame and garnish with coriander leaves.
4

Serve with papad, chips or fryums for a nice comforting breakfast / meal.