Little Millet Curd Rice By Chef Sahajan

“Millets have been an integral part of our diet for centuries. In addition to a plethora of health benefits, millets are also good for the environment with low water requirements. Centuries ago, millet was swapped with rice. It gives me immense happiness as a chef that people have realised their potential. Even the government has recognised millet which is phenomenal!”

Millets are wallet-friendly and within everybody’s reach as they are very versatile. This is what inspired this dish. If not in every meal people should start eating millets in at least one of their meals each day as this will make a lot of positive changes to their bodies and the environment.

Ingredients:

½ cup Little Millet
2½ cups water
1 cup yogurt/curd
1 tsp sea salt
4 spoons of pomegranate seed
½ cup sliced grapes
1 fresh green chili (optional, adjust to suit your taste)
1 teaspoon ginger chopped
1 tbsp chopped coriander leaves
For seasoning
1 tbsp oil
½ tsp black mustard seeds
½ tsp split urad dal
½ Tsp Chana Dal
Dry red chilies
1 sprig of curry leaves

Method:

Wash millet 2-3 times in water
Add water and soak millet for 6-8 Hours
After soaking millet, cook with 2½ cups water (the water which has been soaked in the millet has to be used at the time of cooking) in a pot. Mix well, cover and simmer for 20 minutes.
After 20 minutes, give a stir. The Millet will still be moist. Turn off the flame, and rest to cool down.
Cool down: open the lid and let the millet come to room temperature.
Assemble millet curd rice
When the millet is cooling down, chop the fruits.
Add yoghurt, Himalayan salt, pomegranate, chopped grapes, chopped ginger, coriander leaves, green chillies, to the cooked millet and mix.
Seasoning
In a heavy-bottomed pan, heat oil on medium-high heat.
Add mustard seeds, urad dal, Chana Dal.
When mustard splutters, add curry leaves. Stir for a few seconds.
Pour oil along with the seasonings over Millet curd rice. Mix and serve.