Lemon millet recipe – Simple, healthy, delicious and refreshing millet recipe. Apart from oats, rice and atta, we also eat millets 3 to 4 times in a week. Some times I cook the millets plain or with rice to serve with sambar, curry or even with curd. Most times I make the variety millet rice dishes like millet pongal, millet khichdi, millet payasam etc. This lemon millet is one of our favorites, quick to make, light on the tummy and is delicious.
This can be served for breakfast or a meal. This also goes well in lunch box. Curd, pickle, vegetable salad, papads go well as a side with this.
Millets are one of the healthy whole grains, apart from being gluten free they are also alkaline & helps to reduce digestive problems. To make this lemon millet, I have used kodo millet known as arikelu in telugu and varagu in tamil. However you can also use foxtail millet, little millet or barnyard millet.
In this post I have shared how to cook kodo millet – varagu or arikelu.
How to cook millets
1. Wash millets thoroughly. I prefer to soak them for 30 mins as they cook faster and lighter to digest. It is optional and you can skip it too.
2. 1:3 ratio works well for me. Add water along with salt to the pot and cook them on a medium flame until the water is absorbed. When there is little moisture, cover and cook on the lowest flame until soft and tender. Fluff up gently with a fork. Cool this completely.
How to make lemon millets
3. Heat oil in a pan. Add mustard and allow to splutter. Add chana dal, urad dal, red chili and green chili. If you do not prefer heat from the green chili add it later with ginger.
4. Add cashews and fry all until the dals turn golden.
5. Add curry leaves, ginger and green chili if you have not added earlier. Saute for a minute until the leaves turn crisp.
6. Add hing and turmeric. Pour 3 to 4 tablespoons water and cook until all the water evaporates. This will bring out the aroma of the spices and soften the dal slightly. If you want more softer dals, then you can 1 to 2 tbsps more water.
7. Turn off the heat. Add the cooled millets and squeeze in lemon juice.
8. Mix everything well.
Serve lemon millet with curd, pickle, papad or vegetable salad.
Lemon millet recipe
Ingredients (US cup = 240ml )
- ½ cup kodo millet varagu / arikelu
- 1 ½ cups water
- Salt as needed
- 1 ½ tbsp oil (use as needed)
- ½ tsp mustard seeds
- 1 to 1 ½ tbsp bengal gram (chana dal)
- 1 to 1 ½ tbsp skinned black gram (urad dal)
- ¼ cup peanuts or cashews split (use as needed)
- 1 pinch asafoetida (hing )
- 1 green chili slit
- 1 red chilli broken
- 1/8 tsp turmeric
- 1 tsp ginger grated
- 1 sprig curry leaves
- 1 lemon Medium to large (use as needed)
How to cook millets
- Add ½ cup millets to a pot and wash thoroughly. Drain completely. Add 1 ½ cups water, salt as needed to the pot and allow to soak for a while. You can also skip soaking.
- Cook them on a medium flame until all the water is absorbed, but slightly soggy. Cover the pot and simmer on the lowest heat until completely cooked. Fluff gently with a fork and cool completely.
How to make lemon millet
- Heat a pan with oil. Add mustard when they begin to splutter, add chana dal, urad dal, cashews and red chili, green chili.
- When the dals turn slightly golden, add curry leaves, ginger and green chili.
- Curry leaves turn crisp very soon. Then add turmeric and hing. Pour 3 to 4 tablespoons water and cook until all of the water evaporates. This will soften the dals and bring out the aroma of spices. Turn off the heat.
- Add the cooled millets and squeeze in the lemon juice. Mix everything well.
- Serve lemon millet rice with curd, veg sald, papad or pickle.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes