Millets provide lots of nutrients, gluten-free and is one of the most digestible grains. Millets were once used by our ancestors. Barnyard millet has 6 times more of fibre than wheat and so it is an ideal weight loss millet. Barnyard millet is also rich in bone-building minerals calcium and phosphorus. The good antioxidant profile makes it an ideal replacement to rice in idli, dosa, upma and pongal.
|Kuthiraivali / Barnyard Millet||–||1 cup|
|Onion||–||1 (chopped finely)|
|Green Chillies||–||2 or 3 (Chopped finely)|
|Tomato||–||1 (Chopped finely)|
|Mustard Seeds||–||1 tsp.|
|Ured Dhal||–||1 tsp.|
|Channa Dhal||–||1 tsp.|
|Curry Leaves||–||a handful|
|Salt||–||1 tsp. or as needed|
- Soak barnyard millet for 10 minutes in 1 cup of water.
- After 10 minutes, heat oil in a pan and add mustard seeds.
- When it splutters, add ured and channa dhals together and saute for a minute.
- Add curry leaves and fry for a second.
- Now add green chillies and fry for half a minute and the then add chopped onions and fry.
- When the onions become transparent add finely chopped tomato and fry till it becomes mushy.
- Now add 2 cups of water (as we have already used 1 cup to soak) and salt and bring it to boil.
- When it boils, add the soaked millet with water and mix well.
- Keep in simmer and close with a lid and cook till it becomes dry.
- Barnyard millet takes some time to cook.
- When cooked, switch of the stove and mix well and serve.
- If you want, you can add finely chopped ginger to this upma.
You can try Barnyard Millet Pongal also.