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BM #134 Week 2 Day 3 -
Daddhojanam or Curd Rice is an essential part of our meal. It is often times offered to the Lord as well. I make it with different kinds of millet and here it is with proso millet.
Ingredients -
Proso Millet 1/2 cup
Milk 1/2 cup
Yogurt/Curds 1/2 cup + more
Salt as needed
Ginger, grated 1/2 tsp
Carrot, grated 2 Tbsp (Optional)
Pomegranate arils for garnish (Optional)
Grapes chopped for garnish (Optional)
Garnish with chopped coriander leaves (Optional)
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Jeera 1/4 tsp, Red chili 1, Curry leaves few, Asafoetida a pinch)
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Wash and soak the proso millet for at least 4 hours.
Pressure cook the proso millet by adding about 2.5 cups of water. After the pressure cooker cools down, transfer the cooked millet into a wide bowl and mash it so that there no lumps.
Add in milk and yogurt. Mix well.
Sprinkle salt and grated ginger.
To prepare the seasoning, heat oil, add mustard seeds, after they are ready to crackle, add the remaining ingredients in the order listed.
After the dals are brown, transfer the seasoning ingredients into the millet daddhojanam. Mix well, garnish and enjoy!
Preparation Time 30 minutes
Serves 2-3
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