Name: Barnyard Millet Upma recipe by Poonam Bachhav at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 cup barnyard millet; 1 potato; 1 carrot; 1/4 cup fresh green peas; 2 tablespoon roasted peanuts.; 2 green chilies; 1/2 teaspoon cumin seeds; 1 tablespoon roasted peanut powder; Juice of 1 lemon; Rock salt to taste; Small bunch of fresh coriander leaves for garnishing; 1.5 tablespoon clarified butter /ghee

ABOUT Barnyard Millet Upma RECIPE

Barnyard millet upma is a delicious gluten free and healthy upma dish loaded with wholesome goodness of vegetables. Barnyard millet (Echinochloa frumantacea) is a wholesome grain easily available in India, is economical and makes tasty food for all age groups. Barnyard millet tastes almost similar to broken rice when cooked. Barnyard millet is called Shyama in Bengali , Vari che tandul (Bhagar) in Marathi, Moraiyo in Gujarati ,Sama ke chawal (vrat wale chawal) in Hindi, oodalu in Kannada , udalu in Telugu and kuthiraivolly in Tamil. It has many health benefits. It is low in calories, rich in fibre, is a low glycemic index food, is gluten free and a good source of iron and is high in phosphorous and calcium. It has 6 times more of fibre than wheat, making it an ideal weight loss millet. Barnyard millet upma can be had for breakfast, lunch or dinner and it tastes best when served hot. It can be served with curd or raita. I have served it with pomegranate raita. The recipe is onion garlic free and if you skip green peas, the upma can serve as a fasting food ( food for vrat) during Navratri fasts. Barnyard millet upma is perfect breakfast option for diabetic patients and people who are ill. This upma is easily digestible and can be given to toddlers also( just skip adding green chilies if making for toddlers)

Ingredients Serving: 4

1/2 cup barnyard millet
1 potato
1 carrot
1/4 cup fresh green peas
2 tablespoon roasted peanuts.
2 green chilies
1/2 teaspoon cumin seeds
1 tablespoon roasted peanut powder
Juice of 1 lemon
Rock salt to taste
Small bunch of fresh coriander leaves for garnishing
1.5 tablespoon clarified butter /ghee

Instructions

Wash the barnyard millet thoroughly and soak in water for at least 15 minutes. Meanwhile peel and wash potatoes and carrots and chop them finely. Dry roast the peanuts , reserve 2 tablespoon peanuts and make coarse powder of the remaining.
Heat ghee in a wok and add cumin seeds. Once the seeds crackle, add the green chilies and fry for few seconds. Now add finely chopped carrots and potatoes and stir fry for 1-2 minutes.
Add roasted peanuts and green peas and stir fry the veggies for another 1 minute.
Add 2 cups water and allow it to boil.
Add drained barnyard millet to the boiling water followed by salt and 1 tablespoon peanut powder. Give a quick stir .
Cover cook the upma for 4-5 minutes on low flame. Stir in between to ensure there is water and the millet does not catch the bottom. If you feel the water is less, add little hot water and cover cook for another 1-2 minute.
Once done, put off the flame. and squeeze juice from one lemon and garnish the upma with finely chopped fresh coriander leaves. Serve hot with some raita.

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