Introduction
Pearl millet (bajra) is a highly nutritious grain packed with essential minerals and fiber. When combined with aromatic mint chutney, it transforms into a vibrant and flavorful rice dish. This Pearl Millet and Mint Chutney Rice is a perfect blend of health and taste, making it a great option for a wholesome meal. It’s easy to prepare and ideal for lunch or dinner, offering a refreshing twist on traditional rice dishes.
Ingredients
- 1 cup pearl millet (bajra)
- 2 cups water
- 1 cup mint chutney (store-bought or homemade; see recipe below)
- 1 small onion, finely chopped
- 1 small tomato, chopped
- 1/2 cup peas (fresh or frozen)
- 1/4 cup chopped fresh coriander leaves
- 1 tablespoon oil or ghee
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1-2 green chilies, slit (optional, for extra heat)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala (optional)
- Salt to taste
For the Mint Chutney (if making homemade):
- 1 cup fresh mint leaves
- 1/2 cup fresh coriander leaves
- 1-2 green chilies (adjust to taste)
- 1 small piece of ginger
- 1 tablespoon lemon juice
- Salt to taste
Instructions
- Preparing the Pearl Millet:
- Rinse the pearl millet under cold water until the water runs clear.
- In a medium saucepan, bring 2 cups of water to a boil.
- Add the rinsed millet and a pinch of salt. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the millet is cooked and tender. Fluff with a fork and set aside.
- Preparing the Mint Chutney (if making homemade):
- In a blender, combine fresh mint leaves, coriander leaves, green chilies, ginger, lemon juice, and salt.
- Blend until smooth, adding a little water if necessary. Adjust seasoning to taste and set aside.
- Cooking the Rice:
- Heat oil or ghee in a large pan over medium heat.
- Add cumin seeds and mustard seeds. Let them splutter.
- Add the chopped onions and sauté until they turn translucent.
- Add the chopped tomato and cook until it softens.
- Stir in the peas, turmeric powder, and garam masala (if using). Cook for 2-3 minutes.
- Combining Ingredients:
- Add the cooked pearl millet to the pan and mix well with the vegetable mixture.
- Stir in the mint chutney and mix thoroughly, ensuring the millet is well coated with the chutney.
- Cook for another 5-7 minutes, allowing the flavors to meld together.
- Finishing Touches:
- Garnish with fresh coriander leaves.
- Adjust seasoning with salt if needed.
- Serving:
- Serve the Pearl Millet and Mint Chutney Rice warm.
- It pairs well with raita, yogurt, or a simple salad.
Tips
- Mint Chutney: Store-bought mint chutney can be used for convenience, but homemade chutney adds a fresher taste. Adjust the quantity of chutney based on your preference for flavor intensity.
- Vegetable Variations: Feel free to add other vegetables like carrots, beans, or bell peppers to the rice for extra nutrition and flavor.
- Consistency: If the rice seems dry, you can add a splash of water or a little extra chutney to achieve the desired consistency.
- Storage: Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Enjoy your Pearl Millet and Mint Chutney Rice, a wholesome and flavorful dish that’s both satisfying and nourishing!
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