Healthy Coconut Foxtail Millet Lemon RiceVeg
Enjoy a nutritious and flavorful twist on a classic dish with this healthy coconut foxtail millet lemon rice. This gluten-free meal is packed with fiber, protein, iron, and calcium, making it an excellent choice for weight management and overall health. The millets are cooked to fluffy perfection, tossed with a aromatic tempering of mustard seeds, lentils, crunchy nuts, and fresh coconut, then brightened with a squeeze of fresh lemon. Ideal for breakfast, lunch, or a healthy dinner.
Ingredients
Foxtail Millet (Kangni): 1/2 cup
1 cup Water
Cold Pressed Oil: 2 tablespoons
pinch Asafoetida Powder (Hing)
1 tsp Mustard Seeds
Urad Dal (Split Black Gram): 1 teaspoon
1 tsp Bengal Gram (Chana Dal)
1 Dry Red Chilli
1 Green Chilli
1 tbsp Peanuts
1 tbsp Cashew (chopped)
1 Curry Leaves
1 tsp Turmeric Powder
1 tsp Black Pepper
to taste Pink Himalayan Salt
2 tbsp Grated coconut
1 tbsp Lemon Juice
1 tbsp Coriander Leaves (chopped)
Instructions
1
Gently wash the foxtail millet and soak it in water for 6 to 8 hours. Once soaked, drain the water thoroughly.
2
In a saucepan, heat a small amount of cold-pressed oil. Add the soaked millet and sauté for a minute to ensure the grains are well-coated with oil; this helps keep the final dish fluffy.
3
Add water and a pinch of Himalayan salt to the saucepan. Cover and cook on low heat for 10–12 minutes until the millet is about 70% cooked. Simmer for an additional 5–7 minutes until fully cooked and fluffy.
4
In a separate pan, heat more cold-pressed oil on low flame. Add a pinch of asafoetida (hing) and mustard seeds. Once the seeds begin to crackle, add the urad dal, chana dal, dry red chili, green chili, peanuts, and cashews. Roast until they turn golden brown.
5
Stir in fresh curry leaves, followed by turmeric powder and black pepper. Mix well.
6
Add the cooked millet to the tempering. Sprinkle a little more Himalayan salt and add two to three spoonfuls of water to create steam. Cover the pan and let it steam on low heat for 2–3 minutes.
7
Turn off the heat. Stir in the fresh lemon juice, grated coconut, and chopped coriander. Mix gently and serve.
