Barnyard Millet & Red Lentil Recipe – Quick Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Barnyard Millet & Red Lentil Recipe – Quick Indian Comfort Food

Hey everyone! I’m so excited to share this recipe with you. It’s one I’ve been making for ages – a super comforting and nourishing dish that’s perfect for a quick weeknight meal. It’s a hug in a bowl, honestly! This Barnyard Millet and Red Lentil recipe is a family favorite, and I think it’ll become one of yours too.

Why You’ll Love This Recipe

This dish is a winner for so many reasons. It’s incredibly easy to make, ready in under 30 minutes, and packed with flavor. Plus, it’s a fantastic way to incorporate some seriously healthy ingredients into your diet. It’s light yet satisfying, and perfect for when you want something warm and comforting without feeling weighed down.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• ?? cup Barnyard Millet (Jhangora/Sanwa)
• 3 tbsp Masoor Dal | Red Lentils
• 1 cup Onions, finely sliced
• 2 Green chilies, deseeded and finely chopped
• 1 medium Carrot, peeled and diced
• ?? tbsp Ginger-Garlic paste
• ?? tbsp Turmeric powder
• ?? tbsp Garam Masala
• 3 cups Water
• Salt, as per taste
• 2 tbsp minced Coriander leaves
• 5-6 Mint leaves
• 1 tbsp Oil

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Barnyard Millet (Jhangora/Sanwa): This tiny grain is a nutritional powerhouse! It’s gluten-free, easy to digest, and a great source of fiber. You can usually find it at Indian grocery stores or online.
• Masoor Dal | Red Lentils: I love using masoor dal because it cooks quickly and has a lovely earthy flavor. You can also use other lentils like toor dal or moong dal if you prefer, but the cooking time might vary. Masoor dal is also a fantastic source of plant-based protein.
• Regional Variations in Spice Blends (Garam Masala focus): Garam masala blends vary from household to household! Feel free to use your favorite brand or even make your own. A good garam masala will have warming spices like cinnamon, cardamom, and cloves.
• Oil Choice: Traditionally, ghee (clarified butter) is used in Indian cooking for its flavor and health benefits. But you can absolutely use any cooking oil you like – vegetable oil, sunflower oil, or even olive oil work well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the barnyard millet and masoor dal a good rinse. Then, soak them in water for about 30-45 minutes. This helps them cook faster and become nice and fluffy.
2. Heat the oil in a pot over medium heat. Add the sliced onions and sauté until they turn translucent and slightly golden.
3. Now, add the ginger-garlic paste and chopped green chilies. Cook for another 2 minutes until fragrant. Don’t let the garlic burn!
4. Toss in the diced carrots and cook for another couple of minutes.
5. Time for the spices! Add the turmeric powder, garam masala, and salt. Stir well to coat everything evenly.
6. Pour in the water and bring it to a boil. Once boiling, drain the soaked millet and lentils and add them to the pot.
7. Give it a good stir, then cover the pot and reduce the heat to low. Let it simmer for 15-20 minutes, or until the millet is tender and the water is absorbed.
8. Finally, stir in the fresh coriander and mint leaves. Garnish with a little extra coriander and serve hot!

Expert Tips

• Don’t skip the soaking step! It really does make a difference in the texture of the millet and lentils.
• Adjust the amount of green chilies to your liking. If you prefer a milder dish, remove the seeds from the chilies or use just one.
• If the mixture seems too dry while simmering, add a little more hot water.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure you’re using a plant-based oil.
• Gluten-Free Confirmation: Absolutely gluten-free! Barnyard millet and red lentils are both naturally gluten-free grains.
• Spice Level Adjustment (Mild to Spicy): For a milder flavor, reduce or omit the green chilies. For a spicier kick, add a pinch of red chili powder along with the other spices.
• Festival Adaptation (Navratri/Fasting Friendly): This recipe is often enjoyed during Navratri fasting, as barnyard millet is a permitted grain. Just double-check that all your spices are also allowed during your fast.

Serving Suggestions

This dish is fantastic on its own, but it’s even better with some accompaniments! I love serving it with a dollop of yogurt, a side of pickle (my grandma’s mango pickle is the best!), and some crispy papadums. It’s a complete and satisfying meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!

FAQs

What is Barnyard Millet and is it Gluten-Free?

Barnyard millet, also known as Jhangora or Sanwa, is a small, gluten-free grain that’s packed with nutrients. It’s a great alternative to rice and other grains, especially if you’re looking for a healthy and easily digestible option.

Can I use a different lentil variety instead of Masoor Dal?

Yes, you can! Toor dal (split pigeon peas) or moong dal (split yellow lentils) are good substitutes. Keep in mind that the cooking time might need to be adjusted depending on the lentil you choose.

How can I adjust the spice level of this dish?

Easily! Reduce or omit the green chilies for a milder flavor, or add a pinch of red chili powder for extra heat.

Is this recipe suitable for a weight-loss diet?

Absolutely! Barnyard millet and red lentils are both low in calories and high in fiber, making this a filling and nutritious meal that can support weight loss.

Can this be made in an Instant Pot or Pressure Cooker?

Yes, definitely! After sautéing the onions and spices, add the millet, lentils, and water to the Instant Pot. Cook on high pressure for 8-10 minutes, followed by a natural pressure release.