Kodo Millet Curry Leaf Rice

Ingredients

• kodo millet — 100 g
• water (5 parts water to 1 part millet, as the source says)
• curry leaves — 4 bunches
• dried red chillies — 4
• groundnuts — 20 g (split between the powder and the tempering)
• black gram (urad) dal — 5 g
• cumin — 1 g
• oil — 4-5 tsp (amount given in the method)
• asafoetida and turmeric (a pinch each; used in the method)
• salt (to taste)

Method

1. Soak the kodo millet for 30 minutes, then wash it well.
2. Bring the water to a boil, add the millet and cook for 20-25 minutes. Spread it on a plate to cool.
3. In a dry pan, roast the urad dal, red chillies, some of the groundnuts and the cumin until brown. Add the curry leaves and roast a few minutes more. Cool and grind to a coarse powder.
4. Heat 4-5 tsp oil and add cumin, asafoetida, turmeric and the remaining groundnuts, then the cooked millet. Stir for 2 minutes.
5. Add the curry leaf powder and cook for 2 minutes more, mixing well. Serve hot with raita.