Upma is a savory South Indian dish typically made with semolina. This version uses foxtail millet, enhancing its nutritional profile and giving it a delightful texture and flavor.

Ingredients:

• 1 cup foxtail millet
• 2 tablespoons oil or ghee
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon urad dal (split black gram)
• 1/2 teaspoon chana dal
• 1 onion, finely chopped
• 2 green chilies, finely chopped
• 1-inch piece of ginger, finely chopped
• 1 carrot, finely chopped
• 1/2 cup green peas
• 1 tomato, finely chopped
• A handful of curry leaves
• A handful of finely chopped coriander leaves
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 4 cups water
• Juice of 1 lemon

Instructions:

1. Prepare the Millet:
   • Wash and drain the foxtail millet thoroughly.
   • In a pan, dry roast the millet over medium heat until it emits a nutty aroma. Set aside.
2. Prepare the Masala:
   • Heat oil or ghee in a large pan over medium heat. Add mustard seeds and let them splutter.
   • Add cumin seeds, urad dal, and chana dal. Sauté until they turn golden brown.
   • Add finely chopped onion, green chilies, and ginger. Sauté until the onions become translucent.
   • Add finely chopped carrot, green peas, tomato, and curry leaves. Cook for 3-4 minutes until the vegetables are tender.
3. Cook the Upma:
   • Add turmeric powder, red chili powder, and salt to the pan. Mix well.
   • Add 4 cups of water and bring to a boil.
   • Slowly add the roasted foxtail millet, stirring continuously to avoid lumps.
   • Reduce the heat, cover, and cook for 10-12 minutes, or until the millet is cooked and the water is absorbed.
4. Finish and Serve:
   • Stir in the lemon juice and finely chopped coriander leaves.
   • Serve hot, garnished with additional coriander leaves if desired.