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Recipe: Little Millet Lemon Rice

  • Recipe: Little Millet Lemon Rice
BlogdinnerLittle Milletlunchrecipies
by saveadrop.org
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Little Millet Lemon Rice

A refreshing and flavorful take on classic rice, this Little Millet Lemon Rice is a healthy and delicious side dish. Packed with the goodness of millets and bursting with citrusy lemon notes, it’s a perfect accompaniment to curries, dals, or even enjoyed on its own.

Ingredients:

  • ½ cup little millet (uncooked)
  • 1 cup water
  • 2-3 teaspoons cooking oil
  • 1 medium onion, finely chopped
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon turmeric powder
  • (Optional) 1 tablespoon chopped cashews or peanuts
  • 1-2 green chilies, finely chopped (adjust to your spice preference)
  • 10-12 curry leaves
  • Juice of 1 medium lemon
  • Salt to taste
  • Chopped fresh coriander leaves, for garnish (optional)

Instructions:

  1. Rinse the little millet thoroughly in water until the water runs clear. Drain and set aside.
  2. In a pressure cooker or pot, combine the rinsed millet with 1 cup of water and a pinch of salt. Cook according to package instructions for little millet. Typically, it will take about 15-20 minutes in a pressure cooker or 30-35 minutes in a pot, or until the millet is cooked through and fluffy.
  3. While the millet cooks, heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Once the seeds splutter, add the chopped cashews or peanuts (if using) and fry for a few seconds until lightly golden brown.
  4. Add the chopped onion and green chilies to the pan. Saute for 3-4 minutes, or until the onions are softened and translucent.
  5. Stir in the turmeric powder and saute for another minute, until fragrant.
  6. Once the millet is cooked, fluff it up with a fork and set it aside.
  7. Turn off the heat and add the juice of the lemon to the pan with the tadka (tempered spices and sauteed ingredients).
  8. Add the cooked millet to the pan and mix gently to combine with the lemon-flavored tadka.
  9. Season with salt to taste.
  10. Garnish with chopped coriander leaves (optional) and serve hot.

Tips:

  • For a richer flavor, you can substitute ghee for cooking oil.
  • You can adjust the amount of lemon juice to your preference.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a pan or microwave before serving.
  • Feel free to add other vegetables to this recipe, such as chopped carrots, peas, or bell peppers.

Enjoy this delicious and nutritious Little Millet Lemon Rice!