Spiced Egg And Pearl Millet Pulao With Cashew Yogurt Mint Sauce Recipe

About this recipe

A wholesome and flavorful dinner featuring protein-rich eggs, pearl millet (bajra), and aromatic spices, complemented by a creamy cashew yogurt mint sauce. Perfect for high-protein weight-gain goals with a South Indian twist.

Ingredients

• 500 g Whole Farm Premium Bajra/Pearl Millets - 500 G
• - KATDARE FARMAS EGGS CURRY MASALA 10GM
• 100G Cashews
• 400 g Curd
• 500 ml Water
• - Lemon Juice
• 500 g Ghee
• - Onion
• 250g Green Chilli
• 50 Grms Red Chili Powder Handmade Spices 50 Grms
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Coriander Powder
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 250g Coriander
• 50 g Black Pepper
• 10G Salt

Instructions

1. Heat 2 tablespoons of ghee in a large pot. Add cumin seeds, whole spices, and sauté until aromatic.
2. Add the sliced onions and green chilies, cooking until golden brown. Stir in the ginger-garlic paste and cook for 2 minutes.
3. Mix in the tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the masala.
4. Add the soaked and drained pearl millet, stirring well to coat in the masala. Pour in 400 ml of boiling water and bring to a simmer.
5. Cover the pot and cook on low heat for 20-25 minutes until the millet is tender and the water is absorbed.
6. Heat the remaining 1 tablespoon of ghee in a small pan. Slice the boiled eggs in half, sprinkle with black pepper, and lightly toast them in the ghee for 2-3 minutes.
7. Prepare the cashew yogurt mint sauce by blending soaked cashews with yogurt, mint leaves, coriander leaves, lemon juice, and a pinch of salt until smooth.
8. Serve the spiced millet pulao topped with toasted eggs and cashew yogurt mint sauce on the side.