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:

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• 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.

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