Indian-style Spiced Millet Upma

Millet is usually too dry for my taste, but this Indian-Style recipe adapted from traditional Upma is delicious. I discovered it thanks to a cookbook that someone gave the Zen River kitchen several years ago. Serve this delightful recipe with Apple Chutney, Cucumber Tzatziki, and fresh coriander. To make a complete meal in and of itself, simply add a couple of cups of cooked chickpeas.

Millet is also gluten-free.

1 red bell pepper
1 red onion
2 medium tomatoes
250 g (1¼ cups) millet
600 ml (2½ cups) water
½ teaspoon turmeric
1 tablespoon lemon juice
12 curry leaves
2 teaspoons mustard seeds
2 teaspoons cumin seeds
Dash of chilli flakes
Oil for frying

  • Deseed and small-dice the red bell pepper.
  • Peel and small-dice the red onion.
  • Small-dice the tomatoes.
  • Rinse, drain, and toast the millet in a frying pan for 5 minutes to bring out the flavour. Place it in a stew pot, cover and bring to the boil over a medium flame. As soon as it boils, turn down the flame to its lowest setting. Cook until all the water is absorbed, about 20 minutes. Turn off and let it rest for 10 minutes. Alternatively, put the fried millet into a rice cooker with the water, turmeric, lemon juice, and a little sea salt.
  • Heat a little olive oil in a frying pan over a medium flame. Put in the red bell peppers and onions with the curry leaves, mustard seeds, cumin seeds, and chili flakes, and fry until the peppers and onions are golden. Add the tomatoes and fry for a minute to heat them through.
  • Carefully fold the vegetables and spices through the cooked millet. Serve while hot, with chutney, coriander and Tzatziki (grated cucumber with mint and yoghurt)

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