Fluffy Millet Rice

Lemon Millet with Curry Leaves

  • Serves 2
  • 18 minutes + grain cooking
Lemon millet rice with peanuts and curry leaves

Ingredients

  • 400 g Cooked MadeBetter whole millet (Tender, separate grains)
  • 25 ml Lemon juice
  • 12 ml Cold-pressed oil
  • 25 g Roasted peanuts (Optional)
  • 2 g Mustard seeds
  • 5 g Chana dal
  • 4 g Urad dal
  • 4 g Green chilli (Chopped; optional)
  • 2 g Curry leaves
  • 0.5 g Turmeric
  • 3 g Salt

Make it, step by step

  1. Briefly spread cooked millet on a clean shallow plate while preparing the tempering; avoid prolonged cooling.
  2. Heat oil; crackle mustard. Add chana dal and urad dal; stir over medium-low heat until golden and crisp, without burning.
  3. Add peanuts, chilli and curry leaves for 30 seconds. Lower heat; add turmeric and salt.
  4. Fold in 400 g cooked millet and heat until hot throughout. Turn off heat; add lemon juice and fold gently.
  5. Taste for salt and lemon; serve promptly.
Useful tips
  • Fold the millet gently through the tempering, then add lemon off the heat to keep the grains intact and the flavour bright.

Cooking and storage

  • If omitting peanuts for an allergy, check the other ingredients for cross-contact.

Allergens: Peanut if used.

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