Foxtail Millet Tehri
Ingredients
- 1 cup foxtail millet, rinsed
- 2 cups water
- 1 tablespoon ghee or vegetable oil
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 green chili, chopped (optional)
- 1 medium onion, chopped
- 1 cup mixed vegetables (carrots, peas, beans, etc.)
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- Salt to taste
- Chopped fresh cilantro, for garnish (optional)
Instructions
- Cook the millet: In a pot, combine the rinsed foxtail millet with water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the millet is cooked through and fluffy. Set aside.
- Sauté the vegetables: Heat ghee or oil in a pan or pressure cooker over medium heat. Add cumin seeds and bay leaf. Once the cumin seeds splutter, add the green chili (if using) and onion. Sauté until the onion becomes translucent.
- Add spices and vegetables: Stir in the turmeric powder and garam masala. Sauté for another minute, then add the chopped mixed vegetables. Cook for 3-4 minutes, or until the vegetables are slightly softened.
- Combine and cook: Add the cooked foxtail millet to the pan with vegetables. Season with salt to taste. Stir gently to combine everything.
- Pressure cooker method (optional): If using a pressure cooker, add 1/2 cup water after combining the millet and vegetables. Close the lid and pressure cook for 2 whistles on medium heat. Let the pressure release naturally for 5 minutes before opening the lid.
- Stovetop method: If using a pan, cover and cook on low heat for an additional 5-7 minutes, or until the flavors are well combined.
- Garnish and serve: Fluff the rice with a fork and garnish with chopped fresh cilantro (optional). Serve hot with raita or your favorite curry.
Note
Tips:
- You can adjust the amount of vegetables to your preference.
- For a richer flavor, add a tablespoon of chopped cashews or peanuts along with the vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days