Swap rice for millet in this traditional Ayurvedic dish, nutritious and energising!
Millet is an ancient grain that is gluten free and nutrient rich. When it comes to growing millets, they are climate
resilient crops that can tolerate poor soil and harsh growing conditions.
Because of the brilliant benefits of millet, the UN has designated 2023 to be ‘the Year of the Millets’.
Soak your millet (foxtail) for a minimum of 6-12 hours and cook separately. Soak split yellow mung beans overnight.
Heat ghee in a saucepan over a medium heat then add 1 to 2 teaspoons of each following spices: cumin, fennel, fenugreek, coriander seeds, mustard seeds, turmeric, pepper and 2 tablespoons of fresh minced ginger. Stir until spices are lightly toasted, add 200-300 ml of vegetable stock (enough to cook the beans) followed by the mung beans, then add another 300ml stock/water. Cover and bring to a boil, then reduce the heat to a simmer for about 45 minutes. In the last 5-10 minutes add some seasonal greens.
Once it has reached a porridge-like consistency, and your beans are cooked, season well with salt, pepper and some fresh herbs.