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Sunshine Millet

Chef.Graeme.Wood's picture
Ingredients
  Cooked millet 4 Cup (64 tbs)
  Oil 3 Tablespoon
  Mustard seed 1 1⁄2 Teaspoon
  Turmeric 1 1⁄2 Teaspoon
  Diced potatoes 1 1⁄2 Cup (24 tbs)
  Chopped green peppers 1⁄2 Cup (8 tbs)
  Diced carrots 1 1⁄2 Cup (24 tbs)
  Water 1 Cup (16 tbs)
  Honey 1 Teaspoon
  Lemon juice 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
Directions

MAKING
1. In a large skillet or heavy bottomed saucepan, heat the oil over a medium flame.
2. When the oil is hot, add the mustard seeds and wait for them to splutter.
3. When the seeds start popping, ass the turmeric and diced potatoes and carrots and sauté them for 5 minutes.
4. Then add the green peppers and water.
5. Cover the pan and reduce the heat to simmer the vegetables for 15 minutes until the vegetables are tender. Sauté occasionally to prevent the vegetables from sticking to the pan.
6. Once cooked, add the cooked millet, lemon juice, honey and salt and mix well.
7. Continue cooking, stirring continuously until well heated.

SERVING
8. Dish out into a serving dish and serve hot accompanied with lentils or a cool yogurt raita and pickle.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Stewed
Restriction: 
Vegetarian
Ingredient: 
Grain
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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