Little Millet Tomato Rice
Ingredients
Pre-soaked little millet – 1 cup
Onion, carrot, tomato – chopped
Green chilli, ginger, curry leaves – as needed
Mustard seeds, bengal gram, urad dal, turmeric, red chilli powder – for tempering
Oil, salt, water – as required
Onion, carrot, tomato – chopped
Green chilli, ginger, curry leaves – as needed
Mustard seeds, bengal gram, urad dal, turmeric, red chilli powder – for tempering
Oil, salt, water – as required
Method
1. Heat oil and temper mustard seeds, bengal gram and urad dal.
2. Add onion, ginger, green chilli, carrot and curry leaves; sauté till soft.
3. Add tomato, turmeric and red chilli powder; cook until the tomato turns pulpy.
4. Add water and salt, bring to a boil, then stir in the millet.
5. Cover and cook for 8–10 minutes until the grain is tender.
6. Garnish with coriander and serve hot with coconut chutney.
2. Add onion, ginger, green chilli, carrot and curry leaves; sauté till soft.
3. Add tomato, turmeric and red chilli powder; cook until the tomato turns pulpy.
4. Add water and salt, bring to a boil, then stir in the millet.
5. Cover and cook for 8–10 minutes until the grain is tender.
6. Garnish with coriander and serve hot with coconut chutney.
Made with Pre-Soaked Little MilletShop the millet used in this recipe
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