About the Recipe
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Ingredients
Ingredients
1 cup millet (barnyard, proso or foxtail), soaked
3 cups water
1 cup finely chopped green beans
1 cup finely chopped carrot
1 cup green peas (fresh)
¼ cup finely chopped coriander Flavoring
2 teaspoons black mustard seeds
1 teaspoon cumin seeds
2 tablespoons peanuts
2 teaspoons grated ginger
2 small green chilies, finely chopped
15 to 20 curry leaves
½ teaspoon asafoetida (hing)
2 tablespoons lemon juice
21½ teaspoons rock salt
Preparation
Heat pot; dry roast mustard seeds, cumin seeds, and peanuts (5 mins).
Add ginger, green chilies, curry leaves; roast for 1 min.
Add green beans, carrots, peas; sauté for 2 mins.
Add 2 cups water; cover and cook veggies (15 mins).
Add soaked millets, asafoetida, 1 cup water; cook till water is absorbed.
Turn off heat; mix in lemon juice, salt, coriander. Cover 2 mins.
Garnish with roasted peanuts and coriander.
Serve hot with coconut chutney.