Millet Curry

This dish contains all the spices generally used in curries. It is a short and simple recipe that incorporates millet and vegetables.

Ingredients

½ cup whole millet
3 cups water
1 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
4 cloves
¼ tsp ground cardamom or 3 cardamom pods
2 bay leaves
1 cinnamon stick
1 medium-sized chopped onion
2 chopped green chilies
2 chopped tomatoes
1/3 cup peas
2 tsp salt
3 tsp curry powder
1 tsp ground coriander seed
2 tsp red chili powder
2 tsp turmeric powder
1 tbs ginger-garlic paste

Preparation Instructions

1. Cook millet with 2 cups of water in a pressure saucepan for 15 minutes. Allow the pressure to reduce naturally. (If a pressure saucepan is not available, combine ½ cup millet with 1½ cup boiling water. Cover and simmer on medium/low heat for about 25 minutes. Remove from heat and allow it to cool for at least 5 minutes before fluffing with a fork.)

2. In a large pan, heat the oil and when it is hot, add cumin seeds, mustard seeds, cloves, cardamom pods, bay leaves and cinnamon stick. Keep stirring continuously to prevent the spices from burning.

3. Add onions and chopped green chilies and sauté till onions are golden brown.

4. Add the cooked millet and a cup of water. If the millet has formed a cake after cooking, mash it well. Then add chopped tomatoes, green peas, salt, curry powder, coriander seed powder, red chili powder, turmeric powder and ginger-garlic paste. Cook for about 10 minutes with the lid on.

5. Add water to adjust consistency as desired.

Preparation time: 10 minutes
Cooking time: 25 minutes

Yields 4 servings

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