Coconut Millet Lemon Rice

Ingredients

• 0.5 cup Foxtail Millet (Kangni Millet) (rinsed well)
• 1 cup Water (for cooking millet) (use the same water you soaked the millet in)
• 2 tablespoons Cold‑Pressed Flaxseed Oil (or ghee or any neutral oil)
• 0.5 teaspoon Himalayan Pink Salt (or to taste)
• 1 pinch Asafoetida (Hing) (optional, for aroma)
• 1 teaspoon Mustard Seeds
• 1 teaspoon Urad Dal (split black gram)
• 1 teaspoon Chana Dal (split Bengal gram)
• 1 piece Dry Red Chili (optional, broken)
• 2 pieces Green Chili (slit lengthwise)
• 1 tablespoon Peanuts (raw, unsalted)
• 1 tablespoon Cashew Nuts (raw, unsalted)
• 8 leaves Curry Leaves
• 0.25 teaspoon Turmeric Powder
• 1 pinch Black Pepper (freshly ground)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 2 tablespoons Fresh Grated Coconut (or frozen grated coconut, thawed)
• 1 tablespoon Coriander Leaves (finely chopped)

Instructions

1. Rinse and Soak Millet

   Place ½ cup foxtail millet in a bowl, rinse under running water while gently rubbing with fingers. Drain and soak in fresh water for 6‑8 hours.

   Time: PT2M

2. Drain and Reserve Soaking Water

   After soaking, pour off the water through a colander, reserving the same water for cooking the millet.

   Time: PT1M

3. Cook the Millet

   Heat 1 Tbsp cold‑pressed flaxseed oil in a medium saucepan over medium heat. Add the drained millet and stir for 1‑2 minutes until each grain is lightly coated with oil. Add 1 cup reserved water and ½ tsp Himalayan pink salt. Cover and simmer on low flame for 10‑12 minutes, then cook uncovered for another 5‑7 minutes until the millet is fluffy and water is absorbed.

   Time: PT17M

   Temperature: Low flame

4. Let Millet Rest

   Remove the saucepan from heat and let the millet sit, covered, for 2 minutes to steam and become fully tender.

   Time: PT2M

5. Prepare the Tempering

   In a small skillet, heat 1 Tbsp flaxseed oil over medium‑low heat. Add a pinch of hing, 1 tsp mustard seeds, 1 tsp urad dal, 1 tsp chana dal, 1 dry red chili (optional), 2 slit green chilies, 1 Tbsp peanuts, and 1 Tbsp cashew nuts. Roast, stirring constantly, until the dals turn golden and the nuts are lightly browned (about 3‑4 minutes).

   Time: PT5M

   Temperature: Medium‑low

6. Add Aromatics

   Stir in 8 curry leaves, ¼ tsp turmeric powder, and a pinch of freshly ground black pepper. Mix quickly for 30 seconds.

   Time: PT1M

7. Combine Millet with Tempering

   Add the cooked millet to the skillet, sprinkle a pinch of salt, and drizzle 2‑3 Tbsp water. Toss gently to coat the grains with the spice mixture. Cover and cook on low flame for 2‑3 minutes to allow the millet to steam and absorb the flavors.

   Time: PT3M

   Temperature: Low flame

8. Finish with Lemon, Coconut & Coriander

   Turn off the heat. Immediately stir in 1 Tbsp fresh lemon juice, 2 Tbsp grated fresh coconut, and 1 Tbsp chopped coriander leaves. Mix until evenly distributed.

   Time: PT2M

9. Serve

   Transfer the coconut millet lemon rice to a serving bowl. Serve warm as a standalone meal or with a side of yogurt or pickle.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

45 g

Fat

8 g

Fiber

5 g