Ingredients
Main
- Kodo millet – 1 Cup
- Water – 2 cups (for cooking millet)
- Onion – 1 Large, thinly sliced
- Tomato – 1 medium, chopped
- Ginger-garlic paste – 1½ tsp
- Green chilies – 2 (chopped)
- Ghee – 2 tbsp
Whole Spices (Optional but adds flavor)
- Bay leaf – 1
- Cloves – 3
- Cardamom – 2
- Cinnamon stick – 1 small
- Star anise – 1-2
Powdered Spices
- Turmeric – ¼ tsp
- Red chili powder – ½ tsp (adjust)
- Garam masala – ½ tsp
- Coriander powder – 1 tsp
- Salt – to taste
Garnishing
- Coriander leaves – few, chopped
- Lemon juice – ½ tbsp
Steps
Step 1
Wash Kodo millet 2–3 times and soak for 15–20 minutes. Drain and keep aside.
Step 2
Prepare the base by blending tomatoes into a smooth puree, making a ginger garlic paste, and assembling the dry ingredients and spices. Slice the onions and green chilies.
Step 3
Heat oil or ghee in a heavy pan or pressure cooker. Add bay leaf, cloves, cardamom, cinnamon, and star anise.When fragrant, add sliced onions. Sauté till golden brown. Add ginger-garlic paste and green chilies. Sauté till the raw smell goes.
Step 4
Add the tomato puree and cook for 2-3 mins. Stir in turmeric, red chili powder, coriander powder, garam masala, and salt. Mix well.
Step 5
Add the soaked millet, stir gently to coat with masala. Pour in 2 cups of water, mix, and bring to a boil.
Step 6
Cover and simmer for 15–20 minutes, stirring occasionally, till water is absorbed and millet is fluffy.
Step 7
Fluff with a fork, mix in chopped coriander and lemon juice.
Serves with
- Raita (curd with onion or cucumber)
- Papad or roasted salad
- A simple vegetable curry or dal if you want a heavier meal