Millet upma

Name: Millet upma
Cuisine: Indian
Ingredients: 1/2 cup millet proso or foxtail; 1 tbsp ghee; to taste Salt; 2 tsp coconut oil; 1 tbsp urad dal; 1/2 tbsp mustard seeds; 8-10 curry leaves; 1 tsp chopped ginger; 1-2 green chillies; 1 small potato(cut into thick strips); 1 carrot(peeled, cut into thick slices); 1 onion small, thinly sliced; 1/4 cup green peas; 1/2 tsp salt; as needed Garnish with coriander leaves

Shakuntla Tulshyan @cook_9552440

Jaipur

#healthycookingwithmillet

Shakuntla Tulshyan @cook_9552440

Jaipur

#healthycookingwithmillet

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Ingredients

1/2 cupmillet proso or foxtail
1 tbspghee
to tasteSalt
2 tspcoconut oil
1 tbspurad dal
1/2 tbspmustard seeds
8-10curry leaves
1 tspchopped ginger
1-2green chillies
1small potato(cut into thick strips)
1carrot(peeled, cut into thick slices)
1onion small, thinly sliced
1/4 cupgreen peas
1/2 tspsalt
as neededGarnish with coriander leaves

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Steps

1

To prepare the millet upma, in a heavy bottomed pan, heat 1 tsp ghee/coconut oil and roast the millets gently until aromat - for around 5-7 minutes.
Heat little over a cup of water in a small pan. Once this comes to a boil, add to the toasted millets with 1/2 tsp salt. Cover and cook until the millets are soft but not mushy. Foxtail millet will take around 8 minutes and Proso millet will take around 10 minutes. Once cooked, fluff with a fork and remove into a bowl. Keep aside.
2

Meanwhile, heat the ghee/coconut oil in another pan. Add the urad dal, mustard seeds and wait until the dal turns golden brown and the mustard seeds splutter.
Add the finely chopped ginger, green chillies, curry leaves and give it a good stir.
Now add the chopped onion, carrot and potato with a pinch of salt and stir well. Keep covered and cook for 4-5 minutes until somewhat cooked. Add the frozen peas, cover and cook for another 2-3 minutes.
3

To this add the cooked millets, stir to combine everything together. Season with salt as required. Garnish with fresh Coriander leaves.