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Vegetable Lemon Millet Rice

So today’s is a very simple dish, no frills or fancies. But the best part is it incorporates the forgotten foods- the millets. Millets are a complete meal nutrient wise. You will get all the nutrition be it carbs, protein, the right amount of fats as well as calcium and iron.
The best way of cooking them is soaking them overnight and then either pressure cooking them or on direct flame with twice the amount of water. But ideally millets should be slow cooked it not only retains the nutrition but makes them wonderfully soft and separated after cooking.
Today I made VEGETABLE LEMON MILLET RICE. The millet I used was foxtail millet. You can definitely substitute any other variety. Also I have used the slow cooker but as i mentioned earlier they can be easily pressure cooked too.

  • 1 cup foxtail millet
  • 2.5 cups water
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1/4 tsp hing
  • 6-8 curry leaves
  • 1/2 tsp turmeric
  • 1 tsp grated ginger
  • 1/2 cup chopped vegetables (I used carrots and red pepper)
  • Juice of 1 lemon
  • 1-2 finely chopped green chillies
  • 1 tbsp of grated fresh/dry coconut
  • Coriander leaves for garnish
  • Sea salt to taste
  1. In a slow cooker add the millets and water and cook it on low for 8 hrs.
  2. Alternately soak millets overnight, drain the Water. Add them to pressure cooker with 2.5 cups water. (2 whistles and 10 minutes on low flame)
  3. Once cooked, puff them up with a fork. Keep aside.
  4. In a heated iron kadai, add mustard seeds and let them pop.
  5. Add the urad dal and stir for 30 secs,add the hing, curry leaves, ginger, green chillies and stir well.
  6. Then add 1-2 tsp of water and turmeric stir well.
  7. Add the vegetables and cook for a minute. To this add the juice of the lemon and salt as per taste and mix well.
  8. Add the cooked millets, coconut and mix it well.
  9. Cover and cook for 2 minutes.
  10. Garnish with coriander and Serve hot.
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