RICE MILLET RECIPES

Steps:

• Cook the millet or rice and cool it completely.
• Take the roselle leaves, fenugreek seeds, cumin seeds, mustard seeds and green chili in a mixer jar. Grind it into a smooth paste using little water. I used about 1/4 cup of water.
• Now take a pan, heat it, and add oil. Once the oil gets heated add cumin seeds, mustard seeds, red chili, and peanuts.
• Let the peanuts fry for couple of minutes and then add urad dal, chana dal. Let all these fry till they turn golden brown.
• We usually like the crunchy dal and groundnuts, so I take these aside into a bowl and add ground gongura mixture to the remaining oil. This is optional and you can add the mixture to the tadka as well.
• Add some water (around 2 or 3 tbsp) to the mixer jar, shake it well, and add it to the pan.
• Let the mixture cook on a medium flame for 5 minutes. Add turmeric powder and salt to this mixture.
• After cooking for a couple of more minutes, you will see that oil is oozing out of the mixture. Switch off the flame once the oil oozes out.
• Add cooked millet, tadka, sesame seeds to the gongura mixture, and mix it very well. Adjust salt if required.
• Gongura rice is ready to serve! This will be a very filling and nutritious breakfast or lunch. You can even have it for dinner.