BARNYARD MILLET UPMA

Millets are packed with plenty of nutrients that help us promote good health and we all know this fact. To raise awareness about the importance of millets and their health benefits, the year 2023 is declared as International Year of Millets. When this year is coming to an end, let’s celebrate millets one more time and let’s revive the theme of International Year of Millets- “Healthy Millets, Healthy people”.
The Barnyard Millet is commonly known as Sanwa in Hindi, Moraiya in Gujarati, Shyama in Bengali, Oodalu in Kannada, Kuthiraivolly in Tamil and Udalu in Telugu. These tiny, white and round millet has high levels of protein, calcium, iron, minerals and vitamin B complex. It is also low in carbohydrates and gluten free and making this millet a boon for those with gluten allergies, type 2 diabetes and cardiovascular diseases. Apart from plenty of nutrients, people who suffer from hypothyroidism should not have millets often.
Info source: internet

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 2 minutes

Ingredients:
1/4 cup barnyard millet (washed and soaked)
1 cup chopped mix vegetables (I have used green peas, carrots and potatoes)
1 tsp finely chopped ginger
2 green chillies splits
2 tbsp spinach puree
1 tbsp ghee
1 tsp oil
1 tsp cumin seeds
Salt to taste

Method:

1. Heat ghee+oil, add cumin seeds and let them splutter, then add green chillies and ginger and sauté for a couple of seconds.
2. Then add vegetables and sauté for one minute on a high flame, then add water and let them cook for 2-3 minutes on a medium flame.
3. Further add soaked millets with water and salt. Mix, cover and cook for 2-4 minutes on a low flame.
4. After 2-4 minutes, check if everything is cooked or not. If not add little warm water and let it cook and if cooked ,add spinach puree. Mix and cook for couple of minutes and turn off the heat.
5. Serve hot.

Note:

1. Cooking time depends on how much time the millet is soaked. The more you soak,less cooking time you need.
2. Can add your choice of vegetables.