Little Millet Tomato Rice

Ingredients

• little millet — 1 cup
• water — 1 3/4 to 2 cups
• oil — 2 tbsp
• mustard seeds — 1 tbsp
• Bengal gram — 1 tbsp
• urad dal — 1 tbsp
• onion — 1 (chopped)
• ginger — 1 tbsp (finely chopped)
• green chilli — 1
• green peas — 1/2 cup
• carrot — 1 cup
• curry leaves — 1 sprig
• tomato — 2 (chopped)
• turmeric powder — 1/4 tbsp
• red chilli powder — 1/4 tbsp
• salt (to taste)
• coriander leaves — 2 tbsp (chopped)

Method

1. Wash the little millet and soak it for 15 minutes.
2. Heat the oil in a pressure cooker and let the mustard seeds splutter.
3. Add the Bengal gram and urad dal and fry gently, then add the onion, ginger, green chilli, peas, carrot and curry leaves and saute.
4. Stir in the tomato, turmeric and chilli powder and cook until the tomato is soft.
5. Pour in the water, add salt, stir and bring it to a boil.
6. Add the drained millet, stir, close the cooker and cook for 3 whistles.
7. Stir through the coriander leaves and serve hot, with coconut chutney or a pickle on the side.