Lemon rice is one of my favorite comfort meals. You could make it with leftover rice or even specially cook rice for this. I am always finding ways of making my meals healthy and exploring new millets, fruits, and other superfoods.
One such recent discovery is Kodo Millet. It looks just like Quinoa, it’s just redder. It is supposed to help in weight loss, reducing blood sugar and cholesterol as it is light on your stomach and cooks so quickly. Now that’s a superfood for sure.
PREPARATION TIME: 15 minutes
COOKING TIME: 15 minutes
SERVINGS: 2 people
DIFFICULTY SCALE: Low
- Kodo Millet – ¾ cup
- Water – 2 cups
- Curry leaves – 6-7
- Haldi (Turmeric powder) – 1 teaspoon
- Green Chilies – 2
- Mustard Seeds – 1 teaspoon
- Hing (Asafetida) – ½ teaspoon
- Chana Dal (Split chickpea lentil) – 1 tablespoon
- Lemon juice – ½ lemon
- Coriander Leaves – a few, for garnish
- Vegetable oil – 1 tablespoon
- Salt – to taste
- A wok/kadhai
- Small tempering pan
- Nicely wash the Kodo millet till all the red color is gone and water becomes clean. It takes around 4 washes to achieve that.
2. Soak the millet and keep it for 10-15 minutes.
3. In a wok/kadhai, add 2 cups of water and ¾ cups of millet. Maintain a millet: water ratio of 1:2.5
Add in a wok with 2 cups of water
4. Keep them on medium heat and let it cook for about 10-12 minutes.
5. Switch off the gas stove, once it’s cooked and water has almost dried off. Take a fork to fluff it. Let it cool for about 10 minutes.
6. In a small tempering pan, add some oil and allow it to heat. Add in mustard seeds and red chilies.
7. Add in the asafetida and chana dal/lentil. It would take less than a minute to cook.
8. Add in the turmeric powder and curry leaves and take the pan off the heat.
9. Mix in the tempering to the cooked millet and mix with light hands.
10. Add in the lemon juice and coriander leaves.
Serve the Kodo Millet Lemon Rice with curd.