Barnyard Millet Recipe – Quick Indian Kadai Style with Beans & Carrots

Last Updated on 4 months by Neha Deshmukh

Barnyard Millet Recipe – Quick Indian Kadai Style with Beans & Carrots

Introduction

Hey everyone! If you’re looking for a healthy, comforting, and super quick Indian meal, you have to try this Barnyard Millet (Jhangora) recipe. I stumbled upon this dish a few years ago when I was trying to incorporate more millets into our diet, and it’s become a regular in my kitchen ever since. It’s perfect for a weeknight dinner, a light lunch, or even as a part of your Navratri fasting menu! It’s so easy to make, packed with flavour, and honestly, just feels good to eat.

Why You’ll Love This Recipe

This Barnyard Millet recipe is a winner for so many reasons. It’s ready in under 30 minutes, uses simple ingredients you likely already have, and is incredibly nutritious. Plus, the subtle sweetness of the millet combined with the crunchy veggies and aromatic tempering is just chef’s kiss! It’s a fantastic way to enjoy a wholesome Indian meal without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to make this delicious Barnyard Millet dish:

• 1 cup Barnyard Millet (Jhangora)
• 1 & ½ cups Water
• 1 medium Onion, finely chopped
• 2 tablespoons Carrot, finely chopped
• 4 tablespoons Beans, finely chopped
• 1 teaspoon Ginger, grated
• 2 Green Chillies, slit or chopped (adjust to your spice preference!)
• Salt to taste
• 1 tablespoon Coconut Oil
• ½ teaspoon Mustard Seeds
• 1 teaspoon Urad Dal (split black lentils)
• 1 tablespoon Chana Dal (split chickpeas)
• 1 sprig Curry Leaves
• Grated Coconut, for garnish (optional, but highly recommended!)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Barnyard Millet: A Nutritional Powerhouse
Barnyard millet is a gluten-free grain that’s incredibly easy to digest. It’s a great source of fiber, protein, and essential minerals. You can find it at most Indian grocery stores or online.

Coconut Oil: The South Indian Flavor Secret
I love using coconut oil for this recipe because it adds a lovely South Indian flavour. But feel free to use any cooking oil you prefer – ghee or vegetable oil work well too!

Urad Dal & Chana Dal: Building Blocks of Tempering
These lentils are essential for the classic Indian tempering (tadka). They add a nutty flavour and lovely texture. Don’t skip them!

Curry Leaves: Aromatic Freshness
Fresh curry leaves are a must! They add an incredible aroma and flavour that really elevates the dish. If you can’t find fresh ones, dried curry leaves will work in a pinch, but the flavour won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the barnyard millet a really good rinse under cold water. This helps remove any bitterness. Drain it completely and set aside.
2. Now, heat the coconut oil in a kadai (a deep, round-bottomed wok) over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s when you know they’re ready!
3. Add the urad dal and chana dal to the kadai and sauté for about a minute, until they turn golden brown.
4. Toss in the curry leaves and let them sizzle for a few seconds. Be careful, they can pop!
5. Add the chopped onions, green chillies, and grated ginger to the kadai. Sauté until the onions turn translucent and slightly golden.
6. Add the chopped carrots and beans. Cook for about 2 minutes on low flame, stirring occasionally.
7. Pour in the water, add salt to taste, and bring the mixture to a boil.
8. Gently stir in the drained barnyard millet.
9. Cover the kadai and simmer for 8-10 minutes, or until all the water has evaporated and the millet is cooked through.
10. Fluff the millet gently with a fork.
11. Garnish with grated coconut (if using) and serve hot!

Expert Tips

• Don’t skip rinsing the millet! It really does make a difference.
• Keep an eye on the millet while it’s simmering. You don’t want it to burn.
• Adjust the amount of green chillies to your liking.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Confirmation: Yes, this recipe is 100% gluten-free, thanks to the barnyard millet.
• Spice Level Adjustment: If you like things spicier, add a pinch of red chilli powder along with the green chillies.
• Festival Adaptation (Navratri/Fasting Friendly): This is a fantastic Navratri fasting option! Just make sure to check that your asafoetida (hing) is also fasting-friendly.
• My Family’s Twist: My mom always adds a pinch of turmeric powder while sautéing the onions – it gives the dish a beautiful colour and extra health benefits.

Serving Suggestions

This Barnyard Millet recipe is delicious on its own, but it also pairs well with:

• A side of yogurt (raita)
• A simple dal (lentil soup)
• A vegetable curry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What is Barnyard Millet and is it Gluten-Free?
Barnyard millet, also known as Jhangora, is a nutritious, gluten-free grain that’s a staple in Indian cuisine. It’s a great alternative to rice and wheat.

Can I substitute vegetables in this recipe?
Absolutely! Feel free to use any vegetables you like – peas, potatoes, cauliflower, or even spinach would all work well.

How do I adjust the spice level of this dish?
Simply adjust the number of green chillies you use. You can also add a pinch of red chilli powder for extra heat.

What is the best way to rinse Barnyard Millet?
Rinse the millet under cold running water until the water runs clear. This removes any bitterness and helps it cook evenly.

Can this be made in an Instant Pot?
Yes! You can cook this in an Instant Pot. Sauté the tempering ingredients as described, then add the millet, water, salt, and vegetables. Cook on high pressure for 3-4 minutes, followed by a natural pressure release.