February 11, 2013

Coconut Millet For Breakfast

When I buy my organic nuts, seeds and lentils from WholeFoods' bulk section I have seen organic millet and wanted to try it some time, but never really bought it until yesterday. I have been following Dhanyam Oragnic Superstore and their recent post on Varaggu Coconut & Carrot rice really inspired me to read about Millet and buy some.

Millet provides a host of nutrients, has a sweet nutty flavor, and is considered to be one of the most digestible and non-allergenic grains available. It is one of the few grains that is alkalizing to the body.. Read more: 

Since I was inspired by Dhanyam's recipe, that is what I tried first with minor changes.


Organic Millet - 1 cup
Green split peas - 1/4 cup (soaked overnight)
Carrot - 1 medium (chopped fine) 
Shredded Coconut - 1 cup
Green chilly - 1-2 (chopped fine) 
Fresh ginger root - 1 Tbs (chopped fine)
Onion - 1 medium (chopped fine) 
Cumin seeds - 1 tsp.
Coconut oil - 1 Tbs.
Sea salt - as per taste

  • Pressure cook millet with 1 1/2 cups of water. 1-2 whistles should be more than enough. Spread the cooked millet in a plate to cool it so that it does not become mushy while you add the seasoning.
  • Heat coconut oil and add cumin seeds. When nice aroma comes, add chilly, ginger, onion and soaked split peas and cook for 3-4 minutes. Add cooked millet, coconut, chopped carrots and salt. Mix well and heat thru and serve. 
  • We like carrots and split peas fresh and crunchy like I have added in this one, but if you like them softer, then add them earlier in the process to cook them well.

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