Little Millet Upma

Soft, savoury upma with curry leaves and cashews, ready in under half an hour.

Prep

10 minutes

Cook

15 minutes

Serves

2–3 servings

Ingredients

• 1 cup Grainifyy Little Millet
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 8–10 curry leaves
• 8 cashews
• 1 onion, chopped
• 1 green chilli, chopped
• 1/2 cup chopped carrot and peas
• Salt to taste
• 2.5 cups water
• Lemon juice to finish

Method

1. Rinse the millet and drain.
2. Heat oil, splutter the mustard seeds, then add urad dal, cashews and curry leaves.
3. Add onion and green chilli and cook until the onion softens.
4. Add the vegetables and salt, cook for two minutes.
5. Pour in the water and bring to a boil. Add the millet in a steady stream, stirring.
6. Cover and cook on low for 10–12 minutes until the water is absorbed. Rest, then finish with lemon juice.

Tips

• Dry-roast the millet for two minutes before cooking for a nuttier upma.
• Keep the flame low once covered so the bottom does not catch.

Serving Suggestion

Serve hot with coconut chutney or plain curd.