By Suprita Mitter
September 26, 2024
This is a nutritious dish made with millets, vegetables, and aromatic spices. A healthy alternative to traditional upma, it’s packed with fibre, vitamins, and minerals. Light, gluten-free, and easy to digest, it's perfect for a wholesome breakfast or snack.
1 cup millet (any variety like barnyard, foxtail, or little millet) 1 tbsp oil or ghee 1 tsp mustard seeds 1 tsp cumin seeds 1 tbsp urad dal 1 tbsp chana dal (split chickpeas) 1-2 green chillies 1-inch piece of ginger
1 onion 8-10 curry leaves 1 carrot, chopped ½ cup peas 2 cups water Fresh coriander leaves for garnish
Rinse the millet under cold water, then dry roast in a pan on medium heat for about 3-4 minutes until fragrant.
Heat oil or ghee in a pan. Add mustard seeds and let them splutter. Add cumin seeds, urad dal, and chana dal.
Add chopped green chillies, ginger, and onions. Add the chopped carrots and peas. Stir-fry for a couple of minutes.
Pour in 2 cups of water and add salt. Bring the water to a boil and add the roasted millet and stir well.
Cover and cook on low heat for about 10-12 minutes. Stir occasionally to prevent sticking.