Millet Upma

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat a large pan or pot over medium heat.

   Ca. 1 min.

2. 2

   Add the rinsed millet to the dry hot pan and toast for 5-7 minutes, stirring frequently, until it is lightly golden and fragrant.

   Ca. 6 min.

   Kokkens note: Toasting the millet enhances its flavor and prevents it from becoming mushy.

3. 3

   Remove the toasted millet from the pan and set aside.

4. 4

   Add the vegetable oil to the same pan over medium heat.

   Ca. 1 min.

5. 5

   Once the oil is hot, add the mustard seed and cumin seed.

6. 6

   Let them splutter for about 30 seconds, then add the curry leaf.

   Ca. 1 min.

7. 7

   Stir in the yellow onion, ginger, and green chili.

8. 8

   Sauté for 3-5 minutes until the onion turns translucent.

   Ca. 4 min.

9. 9

   Add the carrot and green pea, and cook for another 2-3 minutes.

   Ca. 3 min.

10. 10

    Return the toasted millet to the pan and stir to combine with the vegetables and spices.

    Ca. 1 min.

11. 11

    Pour in the water and add the salt.

12. 12

    Bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer for 10-12 minutes, or until the water is absorbed and the millet is cooked through.

    Ca. 11 min.

    Kokkens note: Do not lift the lid during simmering to retain steam.

13. 13

    Remove the pan from the heat and let it rest, covered, for 5 minutes.

    Ca. 5 min.

    Kokkens note: This resting period allows the millet to fully fluff up.

14. 14

    Fluff the upma gently with a fork.

15. 15

    Stir in the lemon juice.

16. 16

    Garnish with fresh cilantro before serving.