Postal Millet Lemon Rice Recipe-Lemon Honey
A vegetarian South Indian Recipes recipe with foxtail millet, mustard seeds, white urad dal (split). Ready in 1h, serves 4.
Curated byAditi Iyer🇮🇳
- 1
To begin making the Lemon Millet Recipe, make sure you have some cooked millets ready
foxtail millet(1 cup)lemon - juiced(1) - 2
It helps using a day old millet as the grains will be separated out well
foxtail millet(1 cup) - 3
To cook millets, add the cup of millets in a pressure cooker, add 1-1/2 cups of water and pressure cook for couple of whistles
foxtail millet(1 cup) - 4
Once cooked the millets should be grainy
foxtail millet(1 cup) - 5
Keep the remaining ingredients handy, as this recipe will be made in a jiffy
- 6
Heat oil in a heavy bottomed pan or kadai, add the mustard seeds, the urad dal and peanuts
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon)raw peanuts (moongphali)(1/4 cup) - 7
Allow them to crackle and the dal and the peanuts to get roasted well until it gets a golden brown color
raw peanuts (moongphali)(1/4 cup) - 8
Do this on low to medium heat else they will get brown faster than you want them to and the peanuts will remain raw
raw peanuts (moongphali)(1/4 cup) - 9
Once the dal is golden brown and roasted, add the curry leaves, ginger, green chillies, turmeric powder and stir for a few seconds
sprig curry leaves - roughly chopped(1)inch ginger - grated(1)green chillies - finely chopped(2)turmeric powder (haldi)(1 teaspoon)coriander (dhania) leaves - a small bunch finely chopped - 10
Add carrots and saute for about a minute or two, till the carrots are softened
carrot (gajjar) - chopped(1/4 cup) - 11
Once the carrots are softened, add the cooked foxtail millet, sprinkle some salt and give it a good stir until all the ingredients have combined well and the millets gets well coated
foxtail millet(1 cup)carrot (gajjar) - chopped(1/4 cup)salt - to taste - 12
Turn the heat to low, cover the pan and allow the lemon millet to steam along with the seasonings for a couple of minutes
foxtail millet(1 cup)lemon - juiced(1) - 13
After a couple of minutes, squeeze the lemon juice and give the millet a good stir
foxtail millet(1 cup)lemon - juiced(1) - 14
Check the salt and spice levels and adjust to suit your taste
salt - to taste - 15
Turn off the heat and stir in the chopped coriander leaves and serve
carrot (gajjar) - chopped(1/4 cup)sprig curry leaves - roughly chopped(1)green chillies - finely chopped(2)coriander (dhania) leaves - a small bunch finely chopped - 16
Serve Foxtail Millet Lemon Rice Recipe along with Elai Vadam Recipe and tomato onion raita, or plain yogurt
foxtail millet(1 cup)lemon - juiced(1)
Nutrition Facts
Per serving
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Postal Millet Lemon Rice Recipe-Lemon Honey
A vegetarian South Indian Recipes recipe with foxtail millet, mustard seeds, white urad dal (split). Ready in 1h, serves 4.
Curated byAditi Iyer🇮🇳
Directions
16 steps- 1
To begin making the Lemon Millet Recipe, make sure you have some cooked millets ready
foxtail millet(1 cup)lemon - juiced(1) - 2
It helps using a day old millet as the grains will be separated out well
foxtail millet(1 cup) - 3
To cook millets, add the cup of millets in a pressure cooker, add 1-1/2 cups of water and pressure cook for couple of whistles
foxtail millet(1 cup) - 4
Once cooked the millets should be grainy
foxtail millet(1 cup) - 5
Keep the remaining ingredients handy, as this recipe will be made in a jiffy
- 6
Heat oil in a heavy bottomed pan or kadai, add the mustard seeds, the urad dal and peanuts
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon)raw peanuts (moongphali)(1/4 cup) - 7
Allow them to crackle and the dal and the peanuts to get roasted well until it gets a golden brown color
raw peanuts (moongphali)(1/4 cup) - 8
Do this on low to medium heat else they will get brown faster than you want them to and the peanuts will remain raw
raw peanuts (moongphali)(1/4 cup) - 9
Once the dal is golden brown and roasted, add the curry leaves, ginger, green chillies, turmeric powder and stir for a few seconds
sprig curry leaves - roughly chopped(1)inch ginger - grated(1)green chillies - finely chopped(2)turmeric powder (haldi)(1 teaspoon)coriander (dhania) leaves - a small bunch finely chopped - 10
Add carrots and saute for about a minute or two, till the carrots are softened
carrot (gajjar) - chopped(1/4 cup) - 11
Once the carrots are softened, add the cooked foxtail millet, sprinkle some salt and give it a good stir until all the ingredients have combined well and the millets gets well coated
foxtail millet(1 cup)carrot (gajjar) - chopped(1/4 cup)salt - to taste - 12
Turn the heat to low, cover the pan and allow the lemon millet to steam along with the seasonings for a couple of minutes
foxtail millet(1 cup)lemon - juiced(1) - 13
After a couple of minutes, squeeze the lemon juice and give the millet a good stir
foxtail millet(1 cup)lemon - juiced(1) - 14
Check the salt and spice levels and adjust to suit your taste
salt - to taste - 15
Turn off the heat and stir in the chopped coriander leaves and serve
carrot (gajjar) - chopped(1/4 cup)sprig curry leaves - roughly chopped(1)green chillies - finely chopped(2)coriander (dhania) leaves - a small bunch finely chopped - 16
Serve Foxtail Millet Lemon Rice Recipe along with Elai Vadam Recipe and tomato onion raita, or plain yogurt
foxtail millet(1 cup)lemon - juiced(1)
About this recipe
A vegetarian South Indian Recipes recipe with foxtail millet, mustard seeds, white urad dal (split). Ready in 1h, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
