Millet Upma
A quick and nutritious savory breakfast or light meal, this millet upma is a vegan twist on the classic Indian dish. Toasted millet is cooked with aromatic spices and vegetables, creating a flavorful and satisfying one-pot meal.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 384 kcal
Allergen information: may contain mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1.5 cupmillet, rinsed
- 3 cupwater
- 2 tbspvegetable oil
- 1 tspmustard seed
- 0.5 tspcumin seed
- 8 pcscurry leaf
- 0.5 pcsyellow onion, finely chopped
- 1 tspginger, grated
- 1 pcsgreen chili, slit
- 0.5 cupcarrot, finely diced
- 0.5 cupgreen pea
- 1 tspsalt
- 1 tbsplemon juice
garnish
- 2 tbspfresh cilantro, chopped
Equipment
fork · large pan · knife · cutting board
The method
Step by step
- 1
Heat a large pan or pot over medium heat.
About 1 min
- 2
Add the rinsed millet to the dry hot pan and toast for 5-7 minutes, stirring frequently, until it is lightly golden and fragrant.
About 6 min
Cook’s note: Toasting the millet enhances its flavor and prevents it from becoming mushy.
- 3
Remove the toasted millet from the pan and set aside.
- 4
Add the vegetable oil to the same pan over medium heat.
About 1 min
- 5
Once the oil is hot, add the mustard seed and cumin seed.
- 6
Let them splutter for about 30 seconds, then add the curry leaf.
About 1 min
- 7
Stir in the yellow onion, ginger, and green chili.
- 8
Sauté for 3-5 minutes until the onion turns translucent.
About 4 min
- 9
Add the carrot and green pea, and cook for another 2-3 minutes.
About 3 min
- 10
Return the toasted millet to the pan and stir to combine with the vegetables and spices.
About 1 min
- 11
Pour in the water and add the salt.
- 12
Bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer for 10-12 minutes, or until the water is absorbed and the millet is cooked through.
About 11 min
Cook’s note: Do not lift the lid during simmering to retain steam.
- 13
Remove the pan from the heat and let it rest, covered, for 5 minutes.
About 5 min
Cook’s note: This resting period allows the millet to fully fluff up.
- 14
Fluff the upma gently with a fork.
- 15
Stir in the lemon juice.
- 16
Garnish with fresh cilantro before serving.
Per serving
Nutrition
- Calories
- 384.4kcal
- Protein
- 10g
- Carbs
- 62g
- Fat
- 10.7g
- Fibre
- 8.4g
- Sugar
- 3.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover millet upma in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop with a splash of water to prevent drying out.
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