To begin making the Lemon Millet Recipe, make sure you have some cooked millets ready. It helps using a day old millet as the grains will be separated out well. To cook millets, add the cup of millets in a pressure cooker, add 1-1/2 cups of water and pressure cook for couple of whistles. Once cooked the millets should be grainy.
Keep the remaining ingredients handy, as this recipe will be made in a jiffy.
Heat oil in a heavy bottomed pan or kadai, add the mustard seeds, the urad dal and peanuts. Allow them to crackle and the dal and the peanuts to get roasted well until it gets a golden brown color. Do this on low to medium heat else they will get brown faster than you want them to and the peanuts will remain raw.
Once the dal is golden brown and roasted, add the curry leaves, ginger, green chillies, turmeric powder and stir for a few seconds.
Add carrots and saute for about a minute or two, till the carrots are softened.
Once the carrots are softened, add the cooked foxtail millet, sprinkle some salt and give it a good stir until all the ingredients have combined well and the millets gets well coated. Turn the heat to low, cover the pan and allow the lemon millet to steam along with the seasonings for a couple of minutes.
After a couple of minutes, squeeze the lemon juice and give the millet a good stir. Check the salt and spice levels and adjust to suit your taste.
Turn off the heat and stir in the chopped coriander leaves and serve.
Serve Foxtail Millet Lemon Rice Recipe along with Elai Vadam Recipe and tomato onion raita, or plain yogurt.
