Golden Millet Upma With Crunchy Cashews Recipe

Indian cuisine · 524 calories

Golden Millet Upma with Crunchy Cashews recipe

About this recipe

Golden Millet Upma with Crunchy Cashews is a wholesome and satisfying Indian breakfast option, packed with protein and nutrients to keep you energized throughout the day. This dish features foxtail millet, a gluten-free and fiber-rich grain, cooked with colorful vegetables, fragrant spices, and roasted cashews for delightful crunch and flavor. The vibrant mix of textures and flavors makes it a perfect comfort food that’s both nourishing and delicious. With just 35 minutes of cooking time and simple ingredients, this upma is a fantastic choice for busy mornings or a hearty brunch. Serve it hot with fresh coriander garnish and a steaming cup of tea to start your day on a high note.

Ingredients

  • 500 g Whole Farm Premium Kangni/Foxtail Millet
  • - PARACHUTE COCONUT OIL 100ML
  • 100 g Orika Big Mustard Seeds
  • 50 g Pluckk Organic Curry Leaves
  • medium Chilli Green Long
  • loose Ginger
  • 200 g Roasted Chana Dal
  • 100G Cheese Cashews (100g)
  • 200 g Orange Carrot (Gajar)
  • 500 g Black Beans
  • 20 g Turmeric Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Rinse the foxtail millet thoroughly and drain well to remove excess starch.
  2. 2. Heat coconut oil in a pan and add mustard seeds; let them crackle for a few seconds.
  3. 3. Toss in curry leaves, green chilies, and grated ginger, stirring until aromatic.
  4. 4. Add the roasted chana dal and cashews, frying until golden and crunchy.
  5. 5. Mix in chopped carrots and beans, cooking for about 3 minutes until they soften slightly.
  6. 6. Stir in turmeric powder and salt, ensuring the spices coat the vegetables evenly.
  7. 7. Add the rinsed millet to the pan, stirring to combine it with the vegetables and spices.
  8. 8. Pour water into the pan and bring it to a gentle boil over medium heat.
  9. 9. Reduce the heat to low, cover the pan, and let the millet cook for 15 minutes until fluffy.
  10. 10. Once done, fluff the millet with a fork and check for seasoning; adjust salt if needed.
  11. 11. Garnish the upma with fresh coriander leaves and gently mix them in.
  12. 12. Serve hot and enjoy the crunchy cashews and fragrant millet with a cup of herbal tea.