Meal Prep · Indian
Little Millet Porridge
A comforting and nutritious Indian porridge, perfect for a healthy breakfast or light meal.
Ingredients
Tap to check offMethod
Step-by-step- Rinse the little millet thoroughly under running water 2-3 times until the water runs clear. Soak it in fresh water for 15-20 minutes, then drain.
- Heat ghee or coconut oil in a heavy-bottomed pan or pressure cooker over medium heat. Add mustard seeds and let them splutter.
- Add cumin seeds and curry leaves, sauté for a few seconds until fragrant.
- Add chopped onion and sauté until translucent. Then add chopped carrots, green peas, and green beans. Sauté for 3-5 minutes until the vegetables are slightly tender-crisp.
- Stir in the turmeric powder and the drained little millet. Sauté for 1-2 minutes, stirring gently to coat the millet with the spices.
- Pour in 3 cups of water (or water-milk mix) and add salt to taste. Bring the mixture to a boil.
- If using a pan: Reduce heat to low, cover, and simmer for 15-20 minutes, or until the millet is cooked through and the water is absorbed, stirring occasionally to prevent sticking. Add more water if needed for desired consistency.
- If using a pressure cooker: Close the lid and cook for 2-3 whistles on medium heat. Let the pressure release naturally.
- Once cooked, gently fluff the porridge with a fork. Garnish with fresh coriander leaves and serve hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 8 g |
| Carbohydrates | 55 g |
| Fiber | 7 g |
| Fat | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover porridge in an airtight container in the refrigerator. It may thicken upon cooling.
Freezer Not recommended
While technically possible, the texture of millet porridge can become mushy and less appealing after freezing and thawing. Best consumed fresh or refrigerated.
Reheat Stovetop/Microwave
To reheat, transfer to a saucepan or microwave-safe bowl. Add a splash of water or milk to loosen the consistency, then heat gently until warmed through, stirring frequently.
Chef’s Corner
- For a sweeter version, omit the savory spices and vegetables. Cook millet with water/milk, then sweeten with jaggery or maple syrup and add nuts, seeds, and fresh fruits.
- Soaking the millet beforehand helps in quicker cooking and makes it more digestible.
- Adjust the amount of water to achieve your desired porridge consistency – more water for a thinner, soupier porridge, less for a thicker one.
- Experiment with different vegetables like bell peppers, spinach, or mushrooms to vary the flavor and nutritional profile.
