Millet chi Usal

My aaji used to make "JondhaLyachi Usal". It is made with Jondhala or Jowar or Jwari or sorghum. But I have never seen whole jowar at the Indian stores. I came across "Millet" at the whole foods. Though it was different than the usual jwari/jowar in India, I decided to give it a try & made "Millet chi Usal".

Millet chi Usal

Millet Porridge

Ingredients
1 cup millet, about 1 3/4 cup sprouted

salt to taste
1/2 tsp sugar
1/2 lemon
2 cups warm water

1 tbsp plain yogurt (optional)

Tempering

1 tbsp oil

1/2 tsp mustard seeds

1/4 tsp asafoetida

1/2 tsp turmeric powder

2-3 green chilies

1 sprig curry leaves

Garnish

1 tbsp coconut

1 tbsp cilantro

lemon wedges

sev

Method

1. Pick millets and remove impurities. Soak in water overnight.

2. Next morning, drain the water and leave in a muslin cloth. Tie a knot and let it sprout. Leave aside for about 8 hours.

3. You will see tiny sprouts.

4. Heat oil in preferably nonstick pan.

5. Add all the ingredients for the tempering.

6. Add millet sprouts and saute for 5 minutes.

7. Add warm water, salt, sugar and yogurt - if using.

8. Bring to boil. Switch the gas to low. Cover and let it cook for about 7 minutes.

9. The millet grains should appear cooked and swollen. If the water is completely evaporated and all the grains do not appear to be cooked, add another 1/2 cup water.

10. Switch off the gas. Keep covered for 5 minutes.

11. Stir in lemon juice.

12. Garnish with coconut, cilantro. While serving, sprinkle some sev on top.

Note

1. Do not let the millet sprout more than 8 hours else it will start smelling rancid.

2. Yogurt adds a little sourish taste. Do not use it if you do not care for that flavor.

3. Serve hot.

I am contributing this post to Aparna's WBB - Whole Grains

&

Suganya's JFI - Whole Grains.