INGREDIENTS

• 1 cup Foxtail Millet
• 1 teaspoon Mustard seeds
• 1 teaspoon White Urad Dal
• 1/4 cup Raw Peanuts
• 1/4 cup Carrot (chopped)
• 1 sprig Curry leaves
• 1 inch grated Ginger
• 2 Green Chillies
• 1 teaspoon Turmeric powder
• 1 Lemon (juiced)
• Salt to taste
• 1 tablespoon Sesame (Gingelly) Oil
• Coriander Leaves.

STEPS

1. To begin making the Lemon Millet Recipe, make sure you have some cooked foxtail millets ready.
2. Heat oil in a heavy bottomed kadai, add the mustard seeds, then urad dal and peanuts. Allow them to crackle and the dal and the peanuts to get roasted well until it gets a golden brown colour.
3. Do this on low to medium heat else they will get brown faster than you want them to and the peanuts will remain raw.
4. Once the dal is golden brown and roasted, add the curry leaves, ginger, green chillies, turmeric powder and stir for a few seconds.
5. Add carrots and saute for about a minute or two, till the carrots are softened.
6. Once the carrots are softened, add the cooked foxtail millet, sprinkle some salt and give it a good stir until all the ingredients have combined well and the millets gets well coated. Turn the heat to low, cover the pan and allow the lemon millet to steam along with the seasonings for a couple of minutes.
7. After a couple of minutes, squeeze the lemon juice and give the millet a good stir. Check the salt and spice levels and adjust to suit your taste.
8. Turn off the heat and stir in the chopped coriander leaves and serve.

Note: To cook millets, add the cup of millets in a pressure cooker, add 1-1/2 cups of water and pressure cook for couple of whistles. Once cooked the millets should be grainy.