Bajra Curry with Green Peas

Ingredients

• bajra (pearl millet) — 280 g (whole grain; soaked overnight and pressure-cooked before it goes into the curry)
• water (for pressure-cooking the soaked bajra: one knuckle deep above the grain (FSSAI))
• oil — 15 g
• onion — 1 (finely chopped)
• garlic cloves — 2 (minced)
• green chillies — 2 (sliced)
• ground turmeric — 5 g
• cumin seeds — 5 g
• coriander seeds — 5 g
• garam masala — 5 g
• frozen peas — 100 g
• water — 200 ml
• salt (to taste)

Method

1. Wash the bajra and soak it overnight. Drain it, then pressure-cook it in water standing one knuckle deep above the grain for 5 to 6 whistles, so that it is cooked through but not mushy. Drain and keep aside.
2. Heat the oil in a large, deep pan over a medium-high flame. Fry the onion, garlic and chillies until the onion takes on a little colour.
3. Stir in the turmeric, cumin, coriander seeds and garam masala.
4. Add the cooked bajra and the peas and mix so the grain is coated with the spices.
5. Pour in the 200 ml water and bring to the boil. Turn the heat right down, cover and simmer for 20 to 25 minutes, stirring now and then.
6. Season with salt to taste and serve hot.