*Barnyard Millet Curd Delight (with Crunchy Tempering)*
Ingredients (Serve 1):
- Barnyard Millet – 50 g (raw)
- Water – 150 ml
- Curd – 150 ml
- Oil/Ghee – 5 ml
- Chana Dal – 1 tsp
- Dhuli Urad Dal – 1 tsp
- Mustard Seeds – ½ tsp
- Ginger – ⅓ tsp (finely chopped or grated)
- Green Chilies – 2 (chopped)
- Curry Leaves – 2 sprigs
- Onion – 1 small (finely chopped)
- Salt – to taste
- Roasted Peanuts or cashew- 1 tbsp (10 gm)
- Fresh Pomegranate Pearls – for garnish
- (Optional) – Grated cucumber or carrot for extra fiber
Instructions:
1. Soaking & Cooking the Millet
Wash and rinse the Barnyard millet thoroughly.
Soak it in approx. 150 ml water for 6–8 hours.
After soaking, cook the millet along with the soaked water and a pinch of salt on a low flame for ~20 minutes, or until soft and tender.
Let it cool completely.
2. Prepare the Tempering
Heat oil or ghee in a tadka pan.
Add chana dal, urad dal, and peanuts/cashews (if using).
Roast until they turn light golden brown.
Add ginger, green chilies, mustard seeds, and curry leaves.
Turn off the flame and let it cool slightly for a minute.
3. Assembling the Dish
In a mixing bowl, add the cooled cooked millet, whisked curd, and chopped onions.
Pour the prepared tempering into it and mix well.
Adjust salt as needed.
4. Garnish & Serve
Top with pomegranate pearls and roasted peanuts (if not added in tadka).
It's ready to serve now.
💡 Notes:
Add grated cucumber or carrot to boost fiber and freshness.
Alternatively, serve with a side salad for a complete meal.
Great for digestion, cooling for summers, and ideal for lunch or light dinner.
Nutritional value (Serving- 1)
Energy- 416 kcal
Protein- 16.7 gm
