Kodo Millet Methi Rice
Ingredients
Pre-soaked kodo millet – 1 cup
Fresh fenugreek (methi) leaves, chopped – 2 cups
Onion and tomato – chopped, ½ cup each
Ginger-garlic paste – 2 tsp
Green chillies, curry leaves – as needed
Bay leaf, clove – whole spices
Oil, salt, water – as required
Fresh fenugreek (methi) leaves, chopped – 2 cups
Onion and tomato – chopped, ½ cup each
Ginger-garlic paste – 2 tsp
Green chillies, curry leaves – as needed
Bay leaf, clove – whole spices
Oil, salt, water – as required
Method
1. Heat oil and fry the whole spices briefly.
2. Add curry leaves and chopped onions; sauté till translucent.
3. Add ginger-garlic paste and green chillies, then the chopped methi leaves; cook for 2 minutes.
4. Add 3 cups of water and bring to a boil.
5. Add the millet and cook covered until the water is absorbed and the grain is soft, about 10 minutes.
6. Serve hot with a side of raita.
2. Add curry leaves and chopped onions; sauté till translucent.
3. Add ginger-garlic paste and green chillies, then the chopped methi leaves; cook for 2 minutes.
4. Add 3 cups of water and bring to a boil.
5. Add the millet and cook covered until the water is absorbed and the grain is soft, about 10 minutes.
6. Serve hot with a side of raita.
Made with Pre-Soaked Kodo MilletShop the millet used in this recipe
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