Foxtail Millet Lemon Rice

 

            Looking for a quick meal that is both healthy and nutritious? Then this South Indian recipe of  FOXTAIL MILLET LEMON RICE is just for you, where I substituted rice with millet. Very yummy and easy to prepare, this diabetic friendly dish can be served for breakfast, lunch / dinner, evening snack or as a lunch box meal. So it is a great option to use up any leftover cooked millet. This is my take on this comforting South Indian breakfast. So check out the step by step pictorial recipe to prepare it.

          Millets in general are very popular these days. This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. It helps in reducing blood sugar levels, has healthy carbs, dietary fiber, calcium, iron, etc. So do try this amazing and wholesome millet recipe and introduce something new to your dear ones. 

          Easy, hassle free and simple to prepare, it is ideal when you run out off time or when you have those hungry pangs. This recipe can be considered as a wholesome meal. You can serve as it is or with pickle, coconut chutney, chips, papad or fryums.

• 1/2 cup Foxtail Millet, Soaked for 15-20 minutes
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 2-3 whole dry red chilies
• 1 tsp. urad dal (split black gram)
• 2 green chilies, slit
• 1 sprig curry leaves
• 2 tbsp. roasted peanuts
• 1/2 tsp. turmeric powder
• 1/4 tsp.  asafoetida (hing)
• salt to taste
• juice of half lemon or to taste
• coriander leaves to garnish

          Pressure cook the soaked Foxtail Millet in 1 cup water for 2-3 whistles. Once it has cooled down, then fluff it up with a fork and keep aside.

          Heat oil in a wok / pan and temper with red chili and mustard seeds. After it stops spluttering, add urad dal, green chilies and curry leaves. Sauté for a few seconds.

          Now add the roasted peanuts, turmeric powder and asafoetida. Mix well. Next add the cooked millet and salt. Stir fry for 2-3 minutes on a medium flame. 

          Switch off the flame and then add the lemon juice and give it a toss. Garnish with coriander leaves and serve just as it is or with papad / chips for a great comfort meal.
     

                       Heat oil & temper with red chilies& mustard seeds. After it stops spluttering, 

                       add urad dal, green chilies and curry leaves. Sauté for a few seconds.

                              Add roasted peanuts, turmeric powder & asafoetida. Mix well.

                       Add the cooked millet & salt. Stir fry for 2-3 minutes on a medium flame. 

                              Switch off the flame & then add the lemon juice & give it a toss. 

                                  Garnish with coriander leaves.

                             Serve just as it is or with papad / chips for a great comfort meal.