Arroz con yogur y mijo

Ingredientes

• 1/2 cup foxtail millet
• 1 cup water
• 1 cup curd
• 1/2 cup whole milk
• 1/2 cup carrot (shredded)
• 2 tablespoons coriander leaves (finely chopped)
• 2 tablespoons roasted peanuts (optional)
• salt
• 1 teaspoon oil
• 1/2 teaspoon mustard seeds
• 1 teaspoon urad dal
• 1 teaspoon chana dal
• 1 dry red chili
• 1 green chili
• 1 teaspoon ginger (grated)
• 1 stalk curry leaves
• a pinch hing

Preparación

1. 1

   --- How to Cook Millet ---

2. 2

   On Stovetop Pot: Cook the ½ cup of rinsed millet with 1 cup of water on medium-low heat for 15-20 minutes or until cooked, and let it cool.Stovetop Pressure Cooker: Pressure cook the ½ cup of rinsed millet with 2 cups of water for 2-3 whistles on medium-low heat. Let the pressure release naturally.In Instant Pot (Electric Pressure Cooker): Pressure cook the ½ cup of rinsed millet with 1 cup of water on MANUAL/PRESSURE COOK mode for 10 minutes. Let the pressure release naturally.

3. 3

   --- For Millet Curd ---

4. 4

   Slightly mash the cooked foxtail millet with the back of your spoon or your hands. Next, add the whisked curd (yogurt), milk, and salt, and mix everything well.

5. 5

   Add grated carrot, and coriander leaves mix well. Keep it aside.

6. 6

   For Tempering: Heat oil in a pan. Once the oil is hot, add the mustard seeds, and let them splutter.

7. 7

   Then add urad dal, chana dal, and dry red chili and fry until they are light golden brown.

8. 8

   Add the grated ginger, curry leaves, and hing (asafoetida). Saute for a few seconds.

9. 9

   Pour the tempering over the curd millet mixture, add roasted peanuts, and mix until well combined.

10. 10

    Serve curd yogurt millet chilled, and enjoy!