Ingredients

• 1 cup Bilva Naturals Foxtail Millet, washed and soaked for 15 minutes
• 1 medium onion, finely chopped
• 1 medium carrot, diced
• 1/2 cup green peas
• 1/2 cup beans, chopped
• 1 medium bell pepper, diced
• 2 green chilies, slit
• 1 tbsp ginger-garlic paste
• 1 tsp Bilva Naturals Garam Masala
• 1/2 tsp turmeric powder
• 2 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 bay leaf
• 4-5 cloves
• 1 inch cinnamon stick
• 2-3 cardamom pods
• Salt to taste
• 2.5 cups water or vegetable broth
• 2 tbsp chopped coriander leaves for garnish
• 2 tbsp chopped mint leaves for garnish
• 1 tbsp lemon juice

Instructions

1. 1Drain the soaked foxtail millet and set aside.
2. 2Heat oil or ghee in a pressure cooker or heavy-bottomed pot.
3. 3Add cumin seeds, bay leaf, cloves, cinnamon, and cardamom. Sauté until fragrant.
4. 4Add chopped onions and green chilies. Sauté until onions turn translucent.
5. 5Add ginger-garlic paste and sauté for another minute.
6. 6Add all the chopped vegetables and sauté for 3-4 minutes.
7. 7Add turmeric powder, garam masala, and salt. Mix well.
8. 8Add the drained foxtail millet and mix gently to coat with the spices.
9. 9Pour in water or vegetable broth and bring to a boil.
10. 10If using a pressure cooker, close the lid and cook for 2 whistles. If using a pot, cover and cook on low heat for about 15-20 minutes until the millet is cooked and all the water is absorbed.
11. 11Once done, let it rest for 5 minutes, then fluff with a fork.
12. 12Add lemon juice, chopped coriander, and mint leaves. Mix gently.
13. 13Serve hot with raita or pickle.