Navane Palya

Ingredients

• - 300g foxtail millet
• - 2 tbsp groundnut or coconut oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 1/2 tsp chana dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 3 tbsp fresh grated coconut
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Prepare foxtail millet: Wash 1 cup navane (foxtail millet). Soak 30 minutes. Drain.
2. Cook millet: Pressure cook soaked navane with 2 cups water and salt for 2-3 whistles. Each grain should be separate. Spread to cool.
3. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
4. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
5. Add onion and green chilli: Add 1 finely chopped onion and 2 green chillies. Cook 5 minutes.
6. Add ginger: Add 1 tsp grated ginger. Fry 30 seconds.
7. Add cooked millet: Add the cooked navane. Fold gently with a flat spatula.
8. Add spices: Add half tsp turmeric and salt. Toss gently.
9. Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss gently 2 minutes.
10. Serve: Adjust salt. Navane palya is a nutritious millet stir fry popular in rural Karnataka. Serve with sambar or any gravy.