This Mushroom millet bowl is a healthy and nutritious one-pot meal. Mildly spiced and with a hint of sweetness from the coconut milk, this bowl can make a hearty lunch or dinner when you are too tired to make an elaborate meal.
Millets are nutrient rich grains (or seeds) which have long been a part of staple diet in south Asian countries. With the popularity of vegan and vegetarian diets they are making a big comeback now . I have heard stories from my grandmother and parents about how they ate a lot of millet porridge (koozh), balls of cooked millet flour (kali) or millet flatbreads (rotti as they called it) when they were young. Slowly rice became more popular and as I grew up these became occasional foods. Its sad how we gave up some of the most nutrient rich parts of our food in the tide of time.
Now millets are a favorite choice as people are aiming to eat healthier. They are nutrient dense and are an effective substitute for rice or wheat based foods. Also, due to the relatively neutral taste they go well in both sweet or savory dishes. This mushroom millet bowl is my take on using these grains in a savory dish. Its easy, quick and nutritious enough to feed our little guy.
Mushroom millets bowlPrint This
- Millets- 1 cup
- Mushrooms- 8oz/ 250gms
- Onions sliced - 1/2 cup
- Tomatoes - 1 medium sized/ 1/3 cup canned
- Green chilli peppers- 2
- Red chilli powder/ paprika - 1 tsp
- Garam masala - 1/4 tsp
- Fennel seeds - 1/4 tsp
- Ginger garlic paste / crushed ginger and garlic - 1 tsp
- Cilantro chopped - 2 tbsp
- Coconut/ canola/ vegetable oil - 1 1/2 tbsp
- Coconut milk- 1/2 cup
- Water - 1 1/4 cups
- Toss the millets lightly in a heated pan and keep aside.
- Heat a saucepan and add the coconut oil. Splutter the fennel seeds and add the green chillies and onions. Sauté until soft with a pinch of salt.
- Add the ginger and garlic and fry until the raw smell is gone about 2 mins.
- Now add in the tomatoes and chopped mushrooms with a tsp of salt. Sauté until combined and add the chili powder and garam masala.
- Mix in the cilantro and pour in the coconut milk and water. Let the mixture boil and add in the millets.
- Close the pan and reduce the flame to medium low. Cook until all the liquid is absorbed and the millets are soft.
- Garnish with more cilantro and serve with a side of yogurt and salad.
Soaking the millets for 10minutes after toasting can reduce the cooking time. You could use Ghee (clarified butter) for a richer taste.