VeganKen
03-18-2003, 08:18 PM
I may be lossing my mind but I could swear that someone asked for recipes with millet. But I can't find the thread anywhere. Oh well. Here's a good north Indian style millet side dish taken from Madhur Jaffrey's World-of-the-East Vegetarian Cooking. It has a subtle, savory flavor.
Madhur Jaffrey = :smitten:
Whole, Hulled Millet Cooked with Yellow Split Peas
serves four
1/3 cup yellow split peas
1 cup whole, hulled millet
3 tablespoons vegetable oil
1/2 teaspoon whole cumin seeds
1 small onion, peeled, cut in half lengthwise, and sliced into very fine half rings
1 glove garlic, peeled and minced
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin seeds
1 teaspoon ground coriander seeds
1/8 teaspoon cayenne pepper
3/4 teaspoon salt
Soak the split peas in 2 cups water for 5 hours. Drain.
Heat a heavy skillet over a medium flame. Put in the millet and stir to toast it. The millet is done when it emits a roasted aroma and when some of the seeds begin to turn a light-brown color. A few of the seeds might actually burst open like popcorn. Set aside.
Heat the oil in a heavy 1-3/4 to 2 quart pot over a medium-high flame. When hot, put in the whole cumin seeds. Five seconds later, put in the onion and garlic. Stir and fry for a few minutes until the edges of the onion begin to turn brown. Put in the millet, split peas, turmeric, ground cumin, coriander, cayenne, and salt. Turn the heat to medium. Stir and saute for about 2 minutes. Add 2 cups water and bring to a boil. Cover, turn heat to very, very low and cook for 30 minutes.
Have some boiling water ready. Pour in about 2 tablespoons of this water over the millet, stir quickly with a fork, cover, and cook for another 10 minutes. Turn the heat off and let the pot sit, covered and undisturbed, for 15 minutes.
Madhur Jaffrey = :smitten:
Whole, Hulled Millet Cooked with Yellow Split Peas
serves four
1/3 cup yellow split peas
1 cup whole, hulled millet
3 tablespoons vegetable oil
1/2 teaspoon whole cumin seeds
1 small onion, peeled, cut in half lengthwise, and sliced into very fine half rings
1 glove garlic, peeled and minced
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin seeds
1 teaspoon ground coriander seeds
1/8 teaspoon cayenne pepper
3/4 teaspoon salt
Soak the split peas in 2 cups water for 5 hours. Drain.
Heat a heavy skillet over a medium flame. Put in the millet and stir to toast it. The millet is done when it emits a roasted aroma and when some of the seeds begin to turn a light-brown color. A few of the seeds might actually burst open like popcorn. Set aside.
Heat the oil in a heavy 1-3/4 to 2 quart pot over a medium-high flame. When hot, put in the whole cumin seeds. Five seconds later, put in the onion and garlic. Stir and fry for a few minutes until the edges of the onion begin to turn brown. Put in the millet, split peas, turmeric, ground cumin, coriander, cayenne, and salt. Turn the heat to medium. Stir and saute for about 2 minutes. Add 2 cups water and bring to a boil. Cover, turn heat to very, very low and cook for 30 minutes.
Have some boiling water ready. Pour in about 2 tablespoons of this water over the millet, stir quickly with a fork, cover, and cook for another 10 minutes. Turn the heat off and let the pot sit, covered and undisturbed, for 15 minutes.