Kodo Millet Methi Rice

Ingredients

• kodo millet — 1 cup
• water — 3 cups
• methi (fenugreek) leaves — 2 cups (chopped)
• onions — 1/2 cup (chopped)
• tomatoes — 1/2 cup (chopped)
• ginger garlic paste — 2 tbsp
• green chillies — 3
• curry leaves — 8
• bay leaf — 1
• cloves — 2
• salt (to taste)
• oil — 1 tsp (named in the method)

Method

1. Wash the kodo millet and keep it aside. Wash and chop the methi leaves and the other vegetables.
2. In a pressure cooker, warm a teaspoon of oil and fry the bay leaf and cloves for a few minutes. Add the curry leaves and onions and cook until the onions turn see-through.
3. Add the green chillies, ginger garlic paste and tomatoes and fry for a few minutes.
4. Pour in the 3 cups of water with the salt. When it boils, add the kodo millet and methi leaves and cook to 1 whistle on medium heat.
5. Serve hot with raita.