It was a morning time , when my manager/friend Kathy offered to share her breakfast – Quinoa salad. Cooked quinoa paired with diced carrots and other veggies , dressed with olive oil . Simple, but it was a hearty meal. I enjoyed it more for the fact that it is a whole grain and highly nutritive. I remember that day when I was cooking this meal – Proso millet , very similar in size, texture and taste.
Proso millet is a gluten free millet, known for its anti- oxidant , anti ageing, low glycemic index and high calcium content. Here is a healthy way to include panivaragu in your diet.
Panivaragu/porso millet – 1 cup
Onion – big size -1 number
Tomato – Medium size – 1 number
Carrot – 2 numbers
Green peas – 1 cup
Turmeric powder – 3 pinches
Green chillies – 3 number
Ginger – 1/2 inch
Curry leaves – handful
Oil – 2 tablespoon
Mustard seeds = 1 teaspoon
Urad dall – 1/2 teaspoon
Gram dall – 1/2 teaspoon
Dice the onion, tomato, carrot and ginger. Slit the green chilies .
Dry roast the millet and keep aside. Heat oil in a pan . Sputter mustard seeds , urad dall and gram dall. Add ginger, chilies and curry leaves. Once the onion turns translucent, add tomatoes and carrot. Fry until tomato wilts . Now add the vegetables and give them a stir. Throw in the millet, add 2 cups of boiling water and add the salt. Let it cook with a closed lid.
A very versatile dish and healthy as well. Please give this a try and I am sure you will start including more millets in your diet!