Kodo Millet Lemon Rice
Kodo Millet Lemon Rice is a popular South Indian dish that is easy to make and bursting with flavor. This recipe is vegan and gluten-free, making it suitable for many dietary preferences. It is also a great source of carbohydrates and essential vitamins and minerals. However, people with a nut allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
120 kcal
Protein
3 g
Carbs
21 g
Fat
2 g
Fiber
4 g
Ingredients
Mustard seeds
0.5 tsp (2.5g)
Cumin seeds
0.5 tsp (2.5g)
Turmeric powder
0.5 tsp (2.5g)
Lemon, juice
1.5 tbsp (22.5g)
Common salt
0.25 tsp (1.25g)
Red chilli Powder
0.5 tsp (2.5g)
Urad Dal
0.5 tsp (2.5g)
Chana Dal (Raw)
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Kodo Millet (Raw)
0.25 cup (50g)
Instructions
Preparation
Cooking kodo millet:
Soak kodo millet for 1-2 hours, later add it to a pot with water.
Bring to a boil, reduce heat and cover with a lid, simmer for 18-20 minutes.
Turn off heat and let it sit covered for 5-10 minutes, fluff with a fork and serve hot.
Cooking Steps
Heat a non-stick pan over medium heat.
Add mustard seeds and let them splutter.
Add cumin seeds, urad dal, chana dal. Sauté for 1-2 minutes until the dals turn golden brown.
Add turmeric powder and salt. Stir well.
Add the cooked kodo millet to the pan and mix well with the spices.
Turn off the heat and add the lemon juice. Mix well.
Garnish with fresh coriander leaves and serve hot.