Cheena Curd Rice (Proso Millet Curd Rice)

Ingredients

• proso millet rice — 250 gm
• curd — 500 gm
• coriander leaves — 5 tbs (finely chopped)
• salt (as per taste)
• oil — 50 gm
• cumin — 1/2 tbs
• mustard seeds — 1/4 tbs
• black gram — 1/2 tbs
• bengal gram dal — 1/2 tbs
• curry leaves — 20 gm
• red chilli — 5 pc
• groundnuts — 1 handful
• water — 2 1/2 cups (for cooking the soaked millet (1/2 cup to every 50 g, as ICAR-CITH prints for proso curd rice))

Method

1. Pick over and wash the proso millet rice, then leave it in water to soak for 3 hours.
2. Drain it. Bring 2 1/2 cups of fresh water to a boil in a medium pan, add the millet and cook it over medium heat for about 15 minutes, until soft. Spread it in a bowl to cool.
3. Whisk the curd with salt in another bowl and fold in the cooled millet until evenly mixed.
4. Heat the oil in a small pan and fry the curry leaves, mustard seeds, cumin and red chillies for about 10 seconds on low heat.
5. Add the groundnuts, black gram and bengal gram dal and fry gently for 2 minutes.
6. Pour the hot tempering straight over the curd rice, mix it through and garnish with coriander.