Millet-Lobia Pulao

Ingredients:

¼ cup millet (foxtail millet, little millet, or barnyard millet)

¼ cup cooked lobia (black-eyed peas; soak and boil beforehand)

½ small onion, finely chopped

1 small tomato, chopped

½ teaspoon ginger, finely chopped

1 small green chili, chopped (optional)

½ cup mixed vegetables (carrot, beans, capsicum, peas — optional)

½ teaspoon cumin seeds

¼ teaspoon turmeric powder

½ teaspoon garam masala or pulao masala

1 small bay leaf (optional)

1 tablespoon oil or ghee

¾ cup water (adjust depending on millet type)

Salt, to taste

Fresh coriander, for garnish

Lemon juice, a few drops (optional)

Directions:

Rinse millet well 2–3 times and soak for 10–15 minutes. Drain and keep aside.

Heat oil or ghee in a small pan or pressure cooker.

Add cumin seeds and bay leaf. Let them splutter.

Add ginger, green chili, and onion. Sauté until translucent.

Add tomatoes and cook until soft and mushy.

Add mixed vegetables and sauté for 1–2 minutes.

Add cooked lobia (cowpea), turmeric, garam masala, and salt. Mix well.

Add soaked millet and stir for a minute.

Pour in ¾ cup water. Mix everything.

If using a pressure cooker, cook for 1 whistle on low flame.

If using a pan, cover and cook on low flame for about 15 minutes, until millet is cooked and water is absorbed.

Let it rest covered for 5 minutes.

Fluff with a fork, sprinkle lemon juice and fresh coriander.

Serve hot with curd, raita, or just plain salad!