Barnyard millet has become one of the most important minor millet crops in Asia, showing a firm upsurge in world production.
Barnyard millet grain is a good source of protein, carbohydrate, fiber, and, most notably, contains more micronutrients (iron and zinc) than other major cereals. Despite its nutritional and agronomic benefits, barnyard millet has remained an underutilized crop.
It is very low in calories but is extremely rich in magnesium, fiber, bioactive compounds, and other important minerals and vitamins. Millets are a vital part of a well-balanced diet and moderate consumption of this whole grain is linked with effective weight loss.
You can add any kind of vegetables to this millet. And you can make it like soup consistence.
LETS SEE HOW TO PREPARE:
Barnyard Paruppu Sadam
Course : Breakfast
Cuisine : Indian
Prep time :10 minutes
Process time : 15 minutes
Total time : 25 minutes
Barnyard millet - 1 cup
Toor dal - 1/4 cup
Onion - 1
Tomato - 1
Green chili - 4
Ginger-garlic paste - 3 tsp
Chili powder - 2 tsp
Turmeric powder - 1/4 tsp
Mint - handful
Coriander leaves - handful
Mustard seeds - 1 tsp
Lemon juice - 1 tsp
Groundnut oil - 3 tsp
Salt - as per taste
Water - 2 cups
Soak toor dal for 15minutes.
In a cooker add groundnut oil, once heated add mustard seeds, allow them to crack, then add green chili and fry.
Add chopped onions, sauté them well, add ginger-garlic paste, sauté them until raw smell goes. Then add chopped tomato and sauté them.
Now add mint leaves and mix well.
Add soaked toor dal along with soaked water into it and mix.
Now add washed barnyard millet to it and mix well.
Add chili powder, turmeric powder, then add salt as per taste.
Add 2 cups of water to it and add lemon juice.
Finally add chopped coriander leaves and cover the lid and cook for 5 whistle.
CHECK OUT MY OTHER YOUTUBE VLOG SERIES IN BLOG FORM, LINKS ARE GIVEN BELOW:
Other way to traditional way series blog and youtube link given below:
Silver Pomfret Fry ||Rocket Stove EP5
"Magical millets for your health"
Other 6th month baby food link below:
Rice Moong-dal porridge