Barnyard Millet(Bhagar)
- Naturally gluten‑free: gentle on the stomach, suitable for gluten‑sensitive diets.
- Low glycemic load: steady energy and fewer sugar spikes for everyday meals.
- Light and quick cooking: fluffy texture, ideal for fasting recipes, upma, and pulao.
- Mineral rich: a good source of iron and B‑vitamins for daily nourishment.
- Clean taste: pairs well with both sweet and savory dishes.
- Ingredients:
- Barnyard millet (Bhagar): 1 cup
- Water: 2.5 cups
- Oil or ghee: 1.5 tbsp
- Mustard seeds: 1/2 tsp
- Cumin: 1/2 tsp
- Chopped onion: 1 small
- Green chili: 1, slit
- Mixed veggies (carrot/peas/capsicum): 1/2–3/4 cup
- Curry leaves: 6–8
- Salt: to taste
- Lemon juice: 1 tsp
- Fresh coriander: 1 tbsp, chopped
- Steps:
- Rinse millet in a bowl 2–3 times, drain, and set aside.
- Heat oil/ghee in a pan; add mustard, cumin, curry leaves; let them splutter.
- Add onion and chili; sauté 1–2 minutes until translucent; add veggies; sauté 2 minutes.
- Add rinsed millet; stir for 1 minute to lightly toast.
- Pour in 2.5 cups hot water and salt; mix; bring to a boil.
- Cover and cook on low 10–12 minutes until water is absorbed and grains are fluffy.
- Rest covered 3 minutes; fluff with a fork; finish with lemon juice and coriander.
- Serve hot with curd or chutney.