Millet Vegetable Upma
A wholesome and flavorful twist on a classic Indian breakfast.
⏱️ 35 min🍽️ Serves 1
🔥 280 kcal💪 8g protein🍚 45g carbs🥑 7g fat🌾 6g fibreper serving
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Ingredients
- 🌾1 cup foxtail millet
- 🧈2 tbsp ghee or oil
- ⚫½ tsp mustard seeds
- 🌿½ tsp cumin seeds
- 🍃10 curry leaves
- 🧅1 onion, finely chopped
- 🌶️1 green chili, slit
- 🥕½ cup carrots, finely chopped
- 🟢½ cup peas, frozen or fresh
- 🥜¼ cup peanuts or cashews (optional)
- 💧2 ½ cups water
- 🧂 salt, to taste
- 🌿2 tbsp fresh coriander, chopped
Pro tips
- You can roast the millet lightly before soaking for a nuttier flavor and to prevent stickiness.
- Adjust the amount of water based on the type of millet; some may require slightly more or less.
- For extra protein, add some roasted paneer cubes or sprouted lentils along with the vegetables.
Method
- 1Wash the millet thoroughly and soak it in water for 15 minutes. Drain and set aside.
- 2Heat ghee or oil in a heavy-bottomed pan. Add mustard seeds and let them splutter. Then add cumin seeds and curry leaves.
- 3Add chopped onions and green chili. Sauté until the onions turn translucent.
- 4Stir in carrots, peas, and optional peanuts/cashews. Sauté for 2-3 minutes.
- 5Add the soaked and drained millet to the pan. Roast for 2-3 minutes on medium heat until slightly fragrant.
- 6Pour in the water and add salt to taste. Bring it to a rolling boil.
- 7Reduce the heat to low, cover the pan, and cook for 10-12 minutes or until all the water is absorbed and the millet is cooked through.
- 8Turn off the heat and let it rest, covered, for another 5 minutes. Fluff gently with a fork.
- 9Garnish with fresh chopped coriander and serve hot.