Lemony Millet Rice
Simple and quick lemon rice using cooked millet. You can make this recipe with rice or cooked quinoa also.
Servings 2 people
Ingredients
- 3 cups cooked millet I used foxtail millet
- 2 teaspoon lemon juice
- Salt to taste
For tadka
- 2 tablespoon ground nuts
- 1 tablespoon sesame seeds
- 1 tablespoon chana dal
- 1 tablespoon urad dal
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 3 green chili (slit lengthwise)
- 2 red chili
- 10 curry leaves
- 1 tablespoon oil
- Pinch of Hing
Instructions
- Cook the 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 pan 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 cooled down a little bit, add this to millet mixture and mix it nicely.
- Millet lemon rice is ready to serve. It will be a good breakfast or lunch item.