Whole Millets Stir Fry

Rinse 200 grams of millet under cold water until the water runs clear.

In a medium saucepan, bring water to a boil. Add the rinsed millet to the boiling water, reduce the heat to low, cover, and let it simmer for about 15 to 20 minutes or until the water is absorbed and the millet is tender. Fluff the cooked millet with a fork and set aside.

Heat oil in a large pan or kadai over medium heat. Add mustard seeds and let them splutter.

Add peanuts and fry for a couple of minutes until they are slightly roasted. Add onion, ginger and green chillies. Sauté until the onion becomes translucent.

Add the curry leaves and sauté for another minute. Add turmeric powder and cook for a few seconds. Add the finely chopped capsicum, carrots. Add salt. Cover and cook until the vegetables are tender but still have a slight crunch.

Add the boiled potoato cubes, cooked millet to the pan with the vegetables. Mix well to combine all the ingredients.

Add a generous splash of water and cook covered for another 2-3 minutes until the millet is heated through and well mixed with the vegetables and spices. Add lemon juice. Garnish with freshly chopped coriander leaves.

Tips:
You can use the vegetables according to your taste. Peas, corn and green beans make great additions.
Adding a few cashews along with the peanuts can give an extra crunch and richness.
If you prefer a softer upma, you can add a little more water while cooking the millet.