Millet lemon rice – Easy and quick foxtail millet recipe with fresh lemon juice which will be good for any meal. This is a vegan and gluten-free recipe.
This will be a good lunch box item as well. Apart from rice and wheat, we try to include millets as well in our day to day meals. Please check this post for millets facts and nutrition.
If you have already cooked millet,
We can use cooked millet to make any rice dish or even eat as it is with dal or curry. But anything excess is bad, so don’t replace millet with rice. Try to include all types of grains for overall nutrition.
Millet lemon rice recipe:
Foxtail millet lemon rice
- 3 cups cooked foxtail millet
- 2 tsp lemon juice
- Salt to taste
- 2 tbsp ground nuts
- 1 tbsp sesame seeds
- 1 tbsp chana dal
- 1 tbsp urad dal
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 3 green chili (slit lengthwise)
- 2 red chili
- 10 curry leaves
- 1 tbsp oil
- Pinch of Hing
- Cook the foxtail millet and keep it aside. Leftover cooked millet can also be used.
- To the cooked millet, add lemon juice, salt and mix it well.
- Now, heat the kadai for tadka.
- Add oil and once it is heated well, add peanuts and let it fry for 2 minutes. If you are using roasted peanuts, you can add them at last. Else peanuts take some time to cook, so add it at the beginning.
- Now add mustard seeds, cumin seeds, Hing, urad dal, chana dal, slitted green chili, red chili, curry leaves and turmeric powder. Fry all the ingredients for a few minutes till they are roasted well. Now add sesame seeds and let it fry for one minute and turn off the stove. Sesame seeds don’t take time to cook and hence we add it at last.
- Once the tadka is cooked a little bit, add this to millet mixture and mix it nicely.
- Foxtail millet lemon rice is ready to serve. It will be a good breakfast or lunch item.