Producer: Mehak Pal Editor: Nisha Dubey
Ingredients Foxtail millet (kangni) - 1 cup Water - 2.5 cup Milk - 1/2 cup Whisked curd - 3 cup Grated cucumber - 1 cup Grated carrot - 1 cup Onion, chopped - 2 tbsp Capsicum - 3 tbsp Coriander leaves, chopped - 2 tbsp Salt - As per taste
Ingredients for tempering Oil - 2.5 tsp Mustard seeds - 1 tsp Urad dal - 2 tsp Chana dal - 2 tsp Red chillies - 2 Hing - 1/2 tsp Peanuts - 2 tbsp Green chillies, finely sliced - 2 Curry leaves - 7
Step 1 Cook rinsed millet with some water in a pot. Once they cool down, mash them a little with the back of your spoon or your hand. Add whisked yoghurt, along with other veggies – grated cucumbers, carrots, onions, coriander leaves, and capsicum. Mix it well.
Step 2 Heat some oil in a pan and add mustard seeds, urad dal, chana dal, hing, peanuts, red chillies, green chillies, and curry leaves. Saute for a few seconds.
Step 3 Pour the hot tempering into the millet curd rice mixture.
Step 4 Mix it well and serve.