Making millet a staple food is only one part of the millet journey; another important aspect is choosing the proper combination of ingredients to create a balanced meal.
Fortunately, portion control is becoming more popular. When people ask, how much millet is too much, the appropriate reply to this question is When you start observing how your gut behaves to different grains, you will know it yourself.” Give it a while.
Each body is unique and responds to millets in a different way. The easiest method to record your experiences and then continue with whatever fits you is to follow a 10-day millet programme.
We wanted to increase the protein composition of this vegetarian lunch by reducing the amount of carbohydrates in the platter we’re sharing today. Just for fun, we used homegrown beetroot and greens, proso millet because it has the highest protein content, and Indian gooseberry to add tang to the lentil green gramme (amla).
For the dal’s step-by-step recipe, continue reading
Indian gooseberry-infused green moong dal (amla)
Ingredients (serves 2)
12 cup whole green gramme, 4 deseeded and roughly chopped amla, 1 inch ginger, 1 finely chopped green chilli, 5–6 garlic cloves, 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1 inch cinnamon stick, 1 black cardamom, 1/4 teaspoon haldi (turmeric powder), and a pinch of hing, Rock salt to taste, Cold-pressed coconut oil, 2 tablespoons
Also read: 5 dry mutton recipes to try this Eid al-Adha
1. Wash the whole moong dal thoroughly and soak it for 12 hours. Drain the water after soaking it, then set it aside. A lentil that has been well-soaked would never seek pressure cooking.
2. Heat oil and raw spices like cinnamon, cumin, and coriander seeds in a heavy bottom pan. Add heeng, ginger, garlic, and green chilies as soon as they begin to sputter. Cook it until the ginger and garlic are beginning to turn golden.
3. Include the soaked dal, chopped amla, salt, and turmeric. On a medium temperature, cook it for a good 2 minutes.
4. Depending on how thick or runny you want your dal to be, add enough water. Cook it on a low burner, covered, for at least 10 to 15 minutes.
5. Once the dal is tender, using a potato masher, mash all of the amla bits and stir continuously until everything is combined.
6. Add fresh coriander leaves as a garnish, serve it hot with your steamed millet.
7. Present hot. Don’t prepare in bulk or keep food in the fridge.