A healthier version of upma prepared with foxtail millet. Breakfast menu sorted!

FOXTAIL UPMA

Ingredients

1½ cups foxtail millet
2 tbsps coconut oil
1 tbsp Bengal gram (chana dal)
1 tbsp split skinless black gram (dhuli urad dal)
1 tsp mustard seeds
¼ tsp cumin seeds
34 green chillies, chopped
78 curry leaves
1 medium onion, finely chopped
1 large tomato, finely chopped
1 medium carrot, cut into small cubes
Salt to taste
¼ cup boiled green peas
2 tbsps chopped fresh coriander leaves
Fresh coriander sprig for garnish
Coconut chutney to serve

Method

1. Dry roast foxtail millet in a nonstick pan till golden brown. Transfer this into a bowl.
2. Heat coconut oil in the same pan. Add Bengal gram and split skinless black gram and sauté till they turn golden brown.
3. Ad mustard seeds and cumin seeds and cook for a few seconds. Add green chillies, curry leaves and onion and mix well. Cook till the onion turns translucent.
4. Add tomato, carrot and salt and mix well. Cover and cook for 23 minutes.
5. Add the roasted foxtail millet, mix and cook for 12 minutes. Add 3 cups hot water, mix, cover and cook on high heat till the water evaporates. Reduce the heat to low and continue to cook for 810 minutes.
6. Add green peas and coriander leaves, mix, cover and cook for 1 minute.
7. Take the pan off the heat and garnish with coriander sprig. Serve hot with coconut chutney.

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