Remember that time, I was almost like a Food Maniac rather than a food blogger? And, how I happily admitted…that I enjoy cooking and how therapeutic it was and all?? Well, I would like to take it back! Yeah, It really sucks to cook at the end of the day. Hmmmm, I would rather plunge my head in ice cold box than to do the dishes!
Anyway…its like a vicious circle, once you stepped out to do this service, you have gotten yourself in the whirlwind and there is no freedom from it. One excellent trick is to just create some simple dinners and give yourself a rest.
So, basically…on weekends, I happily recreate some simple dishes. And kind of try to promote it, by saying its ‘healthy’, ‘heart friendly’ and ‘good for your liver’ and all. Only to escape from the aftermath sarcastic remarks. And…so far its working. That’s good, right. So, here you go, my take on Sawa Millet Upma. Yeah, you guessed it right, its really really good for you and good for the self-proclaimed, never-to-be-retired home chefs.
- 1 cup sawa millet
- 3-4 green chilies, sliced
- 1 onion, sliced
- 5-7 garlic cloves
- 1/2 tsp mustard seeds
- 1/2 cumin seeds
- 2 tsp chana + urad dal
- 1 pinch asafoetida
- few curry leaves
- few tsp of oil
- Dry toast the millet for few minutes and set aside.
- In a wok, heat oil. Add the tempering spices and wait until it pops and splutters.
- Now, add chilies, onions and garlic to it. Fry till the onions are translucent. Further add salt and 3 cups of water. Once the water reaches boiling point…add the roasted millet to it. Cover and cook over medium heat.
- When the millet is almost done without leaving any moisture, remove from heat. Serve warm with chutney and sambar. Enjoy.