Zesty Goodness: Lemon Millet Recipe for a Refreshing Meal
Lemon millet is a delicious and nutritious dish made with cooked millet grains infused with the bright and zesty flavors of lemon. It’s a versatile recipe that combines the nutty taste and slightly crunchy texture of millet with the tanginess of fresh lemon juice and zest. Lemon millet is often prepared as a salad or side dish and can be customized with various ingredients such as vegetables, herbs, and even protein sources like chicken or tofu.
Health Benefits of Lemon Millet
Lemon millet offers a range of health benefits:
- Nutrient Rich : Packed with vitamins, minerals, and fiber.
- Gluten Free : Suitable for those with gluten sensitivities.
- Low GI : Helps manage blood sugar levels.
- Weight Management : Promotes fullness and satiety.
- Heart Health : May reduce heart disease risk.
- Vitamin C : Supports immunity and skin health.
- Refreshing : Zesty lemon flavor for a refreshing twist.
- Versatile : Customizable to suit dietary preferences.
- Satisfaction : Provides energy and satisfaction.
- Diet Diversity : Adds variety to your meals for better nutrition.
How to Cook Millet :
Ingredients
- 30gms any 1 millet
- Salt as needed
- 1 tablespoon wood cold pressed oil
- ½ teaspoon mustard seeds
- ½ tablespoon bengal gram (chana dal)
- 1 tablespoon skinned black gram (urad dal)
- 2 tablespoon peanuts or cashews split(use as needed)
- 1 green chilli slit
- 1 red chilli broken
- ½ teaspoon turmeric
- 1 inch ginger grated
- 6-8 sprig curry leaves
- One whole lemon (juice)
Methods
- Add 30 gms millets to a mud pot and wash thoroughly. Drain completely. Add 1 1⁄2 cups water & soak for 6-8 hrs. Soak chana dal & urad dalseparately.
- Cook the millets on a medium flame until all the water is absorbed, but slightly soggy. Cover the pot and simmer on the lowest heat until completely cooked. Fluff gently with a fork and cool completely.
- In a mud pot heat 1 tablespoon of oil. Add mustard seeds when they begin to splutter, add soaked chana dal, urad dal, cashews and red chilli, green chilli.
- When the dals turn slightly golden, add curry leaves, ginger and green chilli.
- Curry leaves turn crisp very soon, so make sure heat is on medium flame.Then add turmeric powder. Pour 3 to 4 tablespoons of water and cook until all of the water evaporates. This will soften the dals and bring out the aroma of spices. Turn off the heat.
- Add the cooled millets and squeeze in the lemon juice. Mix everything well.
- Serve lemon millet rice with curd, veg salad, papad or pickle.
