Sorghum and Millet Upma with Carrot, Tomato, and Curry

• 🕒 Practical information

🥕 Ingredients

• 80g hulled millet
• 1 tablespoon coconut oil or vegetable oil (approx. 15 ml)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 tablespoon urad dal (optional)
• 1/2 medium onion, finely chopped
• 1 small carrot, diced
• 1 small tomato, diced
• 1/4 teaspoon curry powder
• Salt, to taste
• 1 cup hot water (240 ml)
• Fresh cilantro, chopped for garnish

👨‍🍳 Preparation steps

1. Rinse the hulled millet under cold water until the water runs clear. Drain and set aside.
2. In a large pan, heat the oil over medium heat. Add the mustard seeds and let them splutter. Then, add the cumin seeds and urad dal. Sauté until the lentils are golden brown.
3. Add the chopped onion and sauté until translucent.
4. Add the carrot and tomato. Sauté the vegetables for about 5 minutes, until they start to soften.
5. Add the rinsed millet to the pan. Sauté with the vegetables for about 2-3 minutes, stirring constantly.
6. Add the curry powder and salt. Mix well.
7. Pour the hot water into the pan. Mix well, then cover and cook over medium-low heat for about 15-20 minutes, or until the millet is cooked and the water is absorbed. Stir occasionally to prevent the millet from sticking to the bottom.
8. Once the millet is cooked, garnish with fresh chopped cilantro.