Millet curd rice

Millets are packed with nutrition, rich in fibre and above all they are gluten free. They are also loaded with protein, vitamins and minerals. They are high in magnesium which lowers blood pressure and rich in potassium which controls hypertension. Our grandparents ate all sorts of grains. Millets were part of our grandparents’ diet, it’s only in the past few years that

their consumption has reduced. We need to realise the goodness and health benefits of millets. Their high-fibre content helps in bowel movement and manages diabetes and obesity.

We should eat everything in the right quantity, whether it is rice, wheat, ragi, sorghum, bajra, corn, or even quinoa, because each one brings its share of goodness. The key to eating right lies in food diversity, and not being repetitive. You can use any variety of millet to make this recipe. I have used little millets today. You may very well use kodo millet, barnyard millet, foxtail millet or proso millet. Always soak the millets for atleast half an hour before cooking, as this will ensure that the millets cook really well. Use little more than twice the amount of water for cooking these millets. You can get some more millet recipes by clicking here.

Ingredients:

• Millet 1/2 cup
• Salt to taste
• Curd 1 – 1 1/2 cups
• Mustard seeds 1/4 tsp
• Urad dal 1 tsp
• Dried red chilies 1-2 (optional)
• Green chilies 1-2
• Ginger 1 inch piece
• Refined oil 2 tsp
• Curry leaves handful
• Coriander leaves for garnish

Method:

• Wash the millets in water thoroughly. Soak it in water for atleast half an hour.

• Pressure cook the millets with salt and around two and a half times water (1 1/4 cups) for two to three whistles and then simmer for 5-8 minutes. Switch off the flame abd allow the pressure to release on its own.

• Heat oil in a small pan and add mustard seeds. When they crackle, add urad dal.
• Now add finely chopped ginger, green chilies and curry leaves. Cook for two minutes.

• Take around one cup of thick curd in a mixing bowl.

• Add the tempering to the curd and whisk well.

• Now add the cooked millets to it and mix well. Adjust salt according to your taste.

• Garnish with finely chopped coriander leaves and serve it cold with fried papads and pickle. A very healthy and yummy gluten free lunch is ready.