Flavourful methi rice in its millet avatar. Simple, easy, wholesome and healthy.
It's a great combination or fresh greens and millets.
Ingredients
- Kodo millet: ¼ cup
- Bayleaf: 1no
- Cloves: 1 no
- Cardamom: 1no
- Cinnamon: ½ inch piece
- Methi leaves: ½ cup (chopped)
- Tomato: 2 tbsp (chopped)
- Green chili: 1-2 nos (chopped)
- Ginger: 1inch (grated)
- Garlic: 2 cloves (chopped)
- Turmeric powder: ½ tsp
- Rock salt: to taste
- Fresh coconut: 2 tbsp (grated)
Method
- Soak kodo millet for 2 hours.
- Cook it in water, 3 times the measure of millets, bay leaf, cardamom, cinnamon, clove and a little salt.
- While the millet is cooking, in a pan dry roast chopped garlic and green chili for 3 minutes.
- Add chopped methi leaves and sauté for a couple of minutes.
- Add chopped tomatoes, turmeric powder, salt, and grated ginger and sauté until tomatoes are cooked mushy.
- Once millets are cooked, fluff it up with a fork and spread it on a plate to cool. Remove the whole spices added while cooking.
- Mix the pan ingredients with the cooked millets and taste to check for salt.
- Stir in grated coconut and allow to rest for 10 minutes before serving.
- Serve with cashew-methi-curry-matar-methi-malai- and curd-chutney.
Wellcure Tip:
- You could substitute Kodo millet with little millet/foxtail millet/barnyard millet.
Eating Guide:
- Food group: Millets
- Millets are gluten-free, rich in fibre and high in nutritional value. They are a good option to add variety to your meals or when you want to go grain-free.
- It is a fair source of protein, which is highly digestible and is an excellent source of dietary fiber with good amounts of soluble and insoluble fractions
- Millets are easily digestible.