Jowar Millet Upma
A fresh twist on the classic upma, with jowar millet as the star. It cooks up fluffy and nutty, and makes an easy, filling breakfast for anyone looking to add more millets to their meals.
(Wash and soak any millet for 6 to 8 hours before cooking for the best results.)
Ingredients
- ½ cup Grainova’s jowar or any millet of your choice (nicely washed & soaked overnight & boiled in 2 cups of water)
- 1 small onion finely chopped
- ¼ cup peas, 1tbsp finely chopped carrots, 1tbsp finely chopped beans or any other veggie of your choice
- 1tbsp boiled or frozen corn
- ½ tsp hing
- 1-2 red chillies dried
- ¼ tsp black mustard seeds
- 1 tbsp roasted & crushed peanuts
- Few curry leaves
- 1tbsp oil
- ½ tsp lemon juice
- Salt & pepper to taste
- Chopped coriander leaves
Method
- Wash the millet grains and soak them in water for 6-8 hours.
- Begin by heating oil in a pan over medium heat. Once hot, add mustard seeds and allow them to splutter.
- Next, incorporate a pinch of asafoetida (hing), followed by curry leaves and dried red chillies, sautéing them briefly to unleash their aromas.
- Add finely chopped onions to the pan, stir-frying them until they become translucent and slightly golden.
- Add vegetables of choice. Stir well and sauté the mixture for a few minutes to blend the flavors. To facilitate the cooking process of the vegetables, add a small amount of water, cover, and let them simmer until they are tender.
- Prepare the jowar millet by rinsing it thoroughly and then add it to the pan. Stir the mixture well to ensure that the millet is evenly distributed amongst the vegetables.
- For added texture and taste, incorporate crushed peanuts into the mix, seasoning it with salt and freshly ground black pepper to taste.
- Finally, enhance the dish with a splash of fresh lemon juice for a hint of acidity.