Curd rice is a soothing and refreshing dish popular in South India. This version uses proso millet instead of rice, making it a healthier alternative while retaining the dish’s comforting qualities.

Ingredients:

• 1 cup proso millet
• 2 cups water
• 1 1/2 cups yogurt (curd)
• 1/2 cup milk
• Salt to taste

For Tempering:

• 1 tablespoon oil or ghee
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon urad dal
• 1/2 teaspoon chana dal
• 1-2 dried red chilies
• A pinch of asafoetida (hing)
• A handful of curry leaves
• 1 green chili, finely chopped
• 1-inch piece of ginger, finely chopped
• 1 carrot, grated
• A handful of finely chopped coriander leaves

Instructions:

1. Cook the Millet:
   • Wash and drain the proso millet thoroughly.
   • In a pan, add the millet and 2 cups of water. Bring to a boil, then reduce the heat, cover, and simmer until the millet is cooked and the water is absorbed, about 15-20 minutes. Let it cool.
2. Prepare the Curd Rice:
   • In a large bowl, combine the cooked millet, yogurt, milk, and salt. Mix well to achieve a creamy consistency. Adjust the quantity of yogurt and milk according to your desired consistency.
3. Prepare the Tempering:
   • Heat oil or ghee in a small pan over medium heat. Add mustard seeds and let them splutter.
   • Add cumin seeds, urad dal, chana dal, dried red chilies, and asafoetida. Sauté until the dals turn golden brown.
   • Add curry leaves, green chili, ginger, and grated carrot. Sauté for 2-3 minutes until the carrot is tender.
4. Finish and Serve:
   • Pour the tempering over the millet and yogurt mixture. Mix well.
   • Garnish with finely chopped coriander leaves.
   • Serve chilled or at room temperature, with a side of pickle or papad.