	Calories	2,000	2,500

Total Fat	Less than	65g	80g
Sat. Fat	Less than	20g	25g
Cholesterol	Less than	300mg	300mg
Sodium	Less than	2,400mg	2,400mg
Total Carbohydrate		300g	375g
Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Millet Curry

This dish contains all the spices generally used in curries. It is a short and simple recipe that incorporates millet and vegetables.

Ingredients

½ cup whole millet
3 cups water
1 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
4 cloves
¼ tsp ground cardamom or 3 cardamom pods
2 bay leaves
1 cinnamon stick
1 medium-sized chopped onion
2 chopped green chilies
2 chopped tomatoes
1/3 cup peas
2 tsp salt
3 tsp curry powder
1 tsp ground coriander seed
2 tsp red chili powder
2 tsp turmeric powder
1 tbs ginger-garlic paste

Preparation Instructions

1. Cook millet with 2 cups of water in a pressure saucepan for 15 minutes. Allow the pressure to reduce naturally. (If a pressure saucepan is not available, combine ½ cup millet with 1½ cup boiling water. Cover and simmer on medium/low heat for about 25 minutes. Remove from heat and allow it to cool for at least 5 minutes before fluffing with a fork.)

2. In a large pan, heat the oil and when it is hot, add cumin seeds, mustard seeds, cloves, cardamom pods, bay leaves and cinnamon stick. Keep stirring continuously to prevent the spices from burning.

3. Add onions and chopped green chilies and sauté till onions are golden brown.

4. Add the cooked millet and a cup of water. If the millet has formed a cake after cooking, mash it well. Then add chopped tomatoes, green peas, salt, curry powder, coriander seed powder, red chili powder, turmeric powder and ginger-garlic paste. Cook for about 10 minutes with the lid on.

5. Add water to adjust consistency as desired.

Preparation time: 10 minutes
Cooking time: 25 minutes

Yields 4 servings

Comments

I love to prepare Indian cuisine, so your Millet Curry caught my eye. The flavors were indeed authentically Indian. I wasn't sure how much 1/2 cup of uncooked millet yielded when cooked, so I used 2 cups of cooked millet. I topped the dish with some freshly chopped cilantro. The dish had fantastic flavor, but it was a little too "hot" even for my taste due to the 2 teaspoons of red chili powder (I used cayenne pepper). I was able to tone down the heat by adding some plain yogurt, which also added a nice creaminess to the dish. The next time I make this dish, I will either use less cayenne pepper, or perhaps more millet.
- Michael

This curry reminds me of Biryani. I prepared it as written (substituting canned tomatoes and chilies for fresh) and found it far too salty. However, I solved that problem by preparing more millet and mixing it into the existing curry. The seasonings were intense enough that even with double the millet it was still wonderful. So, if you like your curry intensely spiced, drastically reduce the salt and prepare as written. If you want a more mild curry, double the millet and keep all other ingredients as written. One final thought—next time I make this I’ll serve it with cucumber raita. Yum!
- Jodie

Hi Jean,
First of all, thank you so much for being passionate about natural, organic farming! We need more people like you & your family in this world. I had some leftover cooked millet, wondering what to do with it when I came across your website from a Google search. I love to prepare Indian cuisine, so your Millet Curry caught my eye. The flavors were indeed authentically Indian. I wasn't sure how much 1/2 cup of uncooked millet yielded when cooked, so I used 2 cups of cooked millet. I topped the dish with some freshly chopped cilantro. The dish had fantastic flavor, but it was a little too "hot" even for my taste due to the 2 teaspoons of red chili powder (I used cayenne pepper). I was able to tone down the heat by adding some plain yogurt, which also added a nice creaminess to the dish. The next time I make this dish, I will either use less cayenne pepper, or perhaps more millet. Millet is a fairly new grain for me to use in my cooking, so I'm thankful for your website full of new recipes to try! Thanks again for your dedication to providing us with an organic, gluten-free grain to enjoy instead of wheat!!
- Michael
Manchester, CT

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