Smoky Lentil And Millet Pilaf Recipe

About this recipe

A hearty, smoky pilaf combining protein-rich lentils and fluffy millet, infused with aromatic spices and fresh herbs. Perfect for a satisfying lunch.

Ingredients

• 500 g Onion
• - Baby Tomatoes
• 100 g Garlic
• loose Ginger
• 250g Green Chilli
• - Tomato Ketchup
• - MASOOR DAL
• - Red Chilli Powder
• - Foxtail Millet Flour
• - Cumin Seeds / Jeera Seeds-250 Gms
• 20 g Turmeric Powder
• 30 g Smoked Paprika Powder
• 200 ml Mustard Oil
• 100 g Salt
• - Coriander Powder
• 1 kg Water Chestnuts

Instructions

1. 1. Rinse the red lentils and millet thoroughly under running water, then set them aside to drain.
2. 2. Chop the onions, tomatoes, garlic, ginger, and green chili into fine pieces for easier cooking.
3. 3. Heat oil in a deep pan and add cumin seeds, letting them sizzle for about 30 seconds.
4. 4. Add chopped onions and sauté until golden brown, stirring frequently to prevent burning.
5. 5. Stir in garlic, ginger, and green chili, cooking for another minute until fragrant.
6. 6. Add chopped tomatoes, turmeric, coriander powder, and smoked paprika, then cook until the tomatoes break down into a thick paste.
7. 7. Mix in the rinsed lentils and millet, ensuring they are well coated with the spice mixture.
8. 8. Pour in water and season with salt, then bring the mixture to a boil over medium heat.
9. 9. Lower the heat, cover the pan, and simmer for about 15 minutes until the lentils and millet are tender and the water is absorbed.
10. 10. Once cooked, turn off the heat and let the pilaf rest for 5 minutes before fluffing it gently with a fork.
11. 11. Garnish with freshly chopped coriander leaves for a burst of freshness and serve warm.