Barnyard Millet Porridge

This is a recipe for a tri-doshic breakfast porridge using millet. Millet is sweet, dry, heating and light according to Ayurveda. It is transformed into a tri-doshic grain by cooking it with some cooling spices and a little oil.

Ingredients

• 1 tbsp Ghee
• 0.5" Cinnamon stick
• 2 Green cardamom pods
• 5 Black peppercorns
• 1 tsp Cumin seeds
• 1/4 tsp Fenugreek seeds
• 0.5" Ginger julienne
• 1/2 Green chilli slit
• 1 cup Barnyard millet soaked in water for 30 minutes
• 1 pinch Asafetida

Method

1. Heat ghee in a pan, add cinnamon stick, cracked green cardamom pods, peppercorns and let them cook for 10-15 seconds on slow flame
2. Now put in cumin seeds and fenugreek seeds and let them crackle
3. Add ginger julienne and green chilli and quickly sauté without browning them
4. Now add soaked millet, asafetida, and sauté for a minute. Add 1 big cup of water and let it cook covered for 10-12 minutes
5. Now add turmeric powder, curry leaves, carrots, and pumpkin. Add 1 more cup of water and let it cook covered for another 15 minutes on a slow flame
6. After 15 minutes check if millets and vegetables are properly cooked and finish with a little ghee and lemon juice