Kodo Millet 100 grams
Peas ¼ cup
Carrots ¼ cup
Fresh Corn ¼ cup
1 big onion chopped
1 teaspoon chopped ginger
2 green chillies
Pinch of turmeric powder
salt to taste
3 cups water
Chopped coriander for garnishing
3 tsp oil
Bengal gram dhall, Urad dhall, mustard seeds, jeera
Cashew nuts and ½ tsp hing (optional)
Dry roast the millet for about 10 minutes.
Wash it and keep it aside.
Warm oil. Add seasoning ingredients. Add onions, green chillies, ginger, turmeric and curry leaves. Add carrots and beans ( or any other preferred veg). Cook until tender and then add 3 cups of water and salt to taste. When water starts to boil, add washed kodo millet and give it a good stir.
Transfer to pressure cooker and cook for 3 whistles. Alternatively, transfer to a heavy duty cooking vessel and over a low flame, cook for 15 mins. Garnish with chopped coriander.
Best eaten while it is still hot with chutney or a salad. My accompaniment was coconut and coriander chutney with a carrot pomegranate salad.
For more information on Millet nutrition and health benefits, please visit the following website :