Today, I present to you the recipe for Multi-Millet Lemon ‘Rice’ – the same old traditional South Indian dish, but made with mixed millets instead of rice. This lemon ‘rice’ tastes just as delicious and is just as simple to prepare, but is a whole lot healthier.
The popularity of millets is on the rise, these days. They are full of nutritional benefits, and versatile enough to lend themselves easily to various preparations, from cakes and breads to traditional dishes like bisi bele bath, tomato bath, and curd ‘rice’. Let me hasten to add that this is a not a fad, not a modern trend that you should hastily dismiss. The people of India have been using millets for ages – especially in regions like Gujarat, Maharashtra and Karnataka. In the course of time, millets began to be labelled as ‘poor man’s food’, and more and more people stopped using them. In today’s world, millets, with the many wonderful properties they possess, can play a significant role in reversing various lifestyle diseases. They are no longer ‘poor man’s food’, rather ‘the need of the hour’. Attending this workshop on millets by the Government of Karnataka opened my eyes to the world of millets, and I started including them in our monthly shopping list, our day-to-day cooking. I am thrilled to say that our diet is no longer heavily rice- or wheat-based, but is a good mix of different grains.
Firms like Pristine Organics’ make the usage of millets simple for the consumer of today. They offer products like millet flour, multi-millet flours and millet flakes, which make life easier for the present-day cooks. A while ago, Pristine Organics sent me a hamper including various millet-based and other products, to test and review, and I have been thrilled with their quality and ease of use. Take for instance, Pristine Organics’ Millet Organica, the multi-millet mix that I have used here, to make this lemon ‘rice’. It was so convenient to use – a mix of different types of millets, broken down into little granules, making it super easy to cook and use in a variety of dishes!
Now, without further ado, let us check out the recipe for multi-millet lemon ‘rice’, shall we?
Ingredients (serves 3-4):
- 1 cup Pristine Organics’ multi-millet mix
- 1 tablespoon oil
- 1/4 cup peanuts
- 4 green chillies
- A 1-inch piece of ginger
- 2 sprigs fresh curry leaves
- 1 teaspoon mustard
- 2 pinches asafoetida
- Salt to taste
- 1/2 teaspoon turmeric powder
- Juice of 1-1/2 lemons or to taste
- About 2 tablespoons finely chopped fresh coriander (optional)
1. Dry roast the peanuts on medium flame till crisp. Ensure that they do not burn. Transfer to a plate and allow them to cool down completely.
2. Wash the multi millet mix a couple of times under running water. Drain out all the water. Pressure cook the mix with 2 cups of water for 3 whistles, on high flame. Let the pressure come down naturally.
3. Slit the green chillies length-wise. Separate the curry leaves. Peel the ginger and chop very finely. Keep aside.
4. When all the pressure has gone down, remove the multi millet mix from the cooker. Let it cool down completely.
5. Once cooled entirely, fluff up the cooked multi millet mix. Keep aside.
6. Heat oil in a pan. Add mustard and allow it to pop. Add the roasted peanuts, asafoetida, chopped ginger, curry leaves and slit green chillies. Let them stay in for a few seconds.
7. Now, add the cooked multi millet mix to the pan. Lower the heat to medium. Add in salt to taste and the turmeric powder. Mix well. Let everything cook together on medium flame for 2-3 minutes, stirring intermittently. Switch off gas.
8. Add finely chopped coriander (if using) and lemon juice to the pan. Mix well. Serve hot or at room temperature.
- I have used Pristine Organics’ Millet Organica, their multi-millet mix, to make this lemon ‘rice’. It is a mix of different types of millet such as kodo millet, proso millet, amaranth, barnyard millet, little millet, foxtail millet and finger millet. You can choose to use a multi-millet mix from any other brand, too.
- I pressure cooked 1 cup of the multi-millet mix with 2 cups of water for 3 whistles, as specified on the package. I did not soak the millets as they were broken down into little granules, and the package did not ask me to do so either. I then allowed the cooked millets to cool down completely before fluffing them up and using them to make the lemon ‘rice’. If you are using a different brand of multi-millet mix, do carefully check the package for instructions on how they need to be cooked.
- Adjust the quantity of lemon and green chillies you use in this multi-millet lemon ‘rice’, depending upon personal taste preferences.
- I always dry roast peanuts before using them in any preparation. This lends them a nice, crispy texture.
- Gingelly oil or coconut oil works best in the making of this multi-millet lemon ‘rice’.
- Make sure you allow the cooked millets to cool down completely and then fluff them up, before using them in making the lemon ‘rice’. Otherwise, there are chances of the lemon ‘rice’ getting mushy and tasteless.
- You can pressure cook the millets beforehand and keep them ready, then make the lemon ‘rice’ just before serving.
- I received a sample of the multi-millet mix, along with some other products, from Pristine Organics to test and review. However, the views expressed herein are entirely my own, not influenced by anything or anyone.
This post is for the Foodie Monday Blog Hop. The theme this week is ‘A Lemon Affair’, wherein members will be creating various lemon-based recipes.