This recipe substitutes millet for rice and is cooked in a mint puree with chickpeas.This is a simple, flavorful and balanced dish with carbohydrates,protein and greens with a little crunch from the chickpeas.
Preparation time:45 minutes
1.5 cups hulled Millet / Korra Biyyam
2 bunches cup Mint Leaves
1 cup Onion diced
2 large Tomatoes
6 Green Chilies
1 cup cooked chickpeas
1 teaspoon Cumin Seeds
1 teaspoon mustard seeds
1 tablespoon oil
1/4 teaspoon Turmeric Powder
1/2 teaspoon red chili powder(optional)
1 teaspoon ketchup(optional)
3 stalks spring onion
1 sprig curry leaves
1 teaspoon ginger garlic paste
Salt to taste
1.Cook the millet in 3 cups water and let cool.
2. In a pan let the mint leaves wilt in a little water.
3.Puree the green chilies, mint leaves and tomatoes together and keep aside.
4. Heat oil in a different pan. Add the mustard seeds and let splutter, add chana dal and cumin seeds and curry leaves and let splutter.
5.Now add the onions and spring onion and saute until translucent.
6.Add the ginger garlic paste and saute for 2 minutes.
7.Add the chickpeas and saute for 2 more minutes.
8.Add the turmeric and mint puree and mix. Cover and let it cook until mint puree is cooked. About 10 minutes. Check for salt sand spice and add salt and red chili powder if more spice is needed and let cook for 3 more minutes. Make sure the water evaporates and comes together in a thick paste or the pulao will be mushy.If you like it a bit more tangy you can add a teaspoon of ketchup to enhance the taste.
9.Now add the cooked millet and combine well.
This can be served with raitha
Do not overcook the millet, it has to be separate.
Other grains like quinoa,farro,wheat berries,barley,cracked wheat etc can also be used instead of the millet in this dish.