Barnyard Millet Navratri Bruschetta

Ingredients

• boiled barnyard millet — 1/2 cup (about 75-100 g; boiled in 3 times its volume of water (the book's 1:3 guideline))
• water (3 times the millet's volume, for boiling it)
• cherry tomatoes — 10-15 (halved)
• oil — 2 tbsp
• rock salt and pepper (to taste)
• holy basil (tulsi) (a few leaves)
• lemon — 1
• honey (a drizzle, optional)

Method

1. Rinse the barnyard millet well. Bring it to the boil with three times its volume of water, then cover, lower the heat and simmer until soft and the water is gone, 15 to 30 minutes.
2. Spread 1/2 cup of the boiled millet evenly on a tray and chill it for an hour or more, until firm.
3. Cut the chilled slab into squares and pan-fry them until crisp; set aside.
4. In the same pan, heat the oil and saute the tomatoes with rock salt, pepper and tulsi.
5. Pile the tomatoes on the millet squares, squeeze over some lemon and drizzle with honey if you like.