LEMON RICE with

millet zone's 'siridhanya' millets

FOXTAIL MILLET LEMON RICE

INGREDIENTS

  • Foxtail Millet 1 cup

  • 2 cups of water

  • Green Chillies 5 - 6

  • Dried Red Chillies- 5

  • Mustard Seeds- 1 teaspoon

  • Chana Dal- 1 teaspoon

  • Urad Dal- 1 teaspoon

  • Peanuts- Half cup

  • Curry Leaves (10-12)

  • 1  Lemon to squeeze

  • Turmeric Powder- half or full tsp 

  • Hing-  Pinch of it

  • Salt to taste

  • Oil - 2 or 3 tablespoon

 

METHOD:

  • Wash the 'Siri Dhanya' and soak them for 30 minutes, set them aside.

  • Drain the water and add two cups of water in a pressure cooker and cook till 3 whistles. 

  • Turn off the heat and let the steam cool down.

  • Heat oil in a wok/ pan and add the mustard seeds, chana dal and peanuts and urad dal.

  • Once they start to turn golden-brown and start to splutter, add the split red chillies, green chillies, curry leaves and needed hing and stir for 2 minutes. 

  • Then add the turmeric powder, cooked millet. Add salt as needed and mix well. 

  • TAke it off the flame and let it cool down for 3 minutes.

  • Add the lemon juice to it and mix very well. Serve hot!

 

NOTE: This can be made with Little, Kodo, Browntop and Barnyard millet too.