Barnyard Millet With Parwal Recipe by Ratna Lalwani
Cooking Instructions 30mins 1 Soak one cup barnyard millet in 1cup water for at least 1 hour. Rinse it with water. Add 11/2 cup water and cook in a pressure cooker in low flame till whistle blows once. Bring it out from the pressure cooker and allow it to cool down. 2 Cut parwal in thin slices after cutting into half length wise. In a kadhai, add mustard oil and heat it. Add mustard seed, cumin seed, black pepper and bay leaves into the hot oil.Add parwal slices into the hot oil and saute. Add refined oil at this stage, cover the kadhai with lid with occasional stirring till parwal slices turn light golden in color. 3 Add all the spices and mix well. Pour one cup water and cook until the parwals become soft. Switch off the burner. Mix cooked barnyard millet with cooked parwal slices gently. 4 Transfer the millet preparation into a serving plate. I have added coconut paste surrounding the millet and 1 bowl curd with salt, cumin seed powder and chili powder. One can add mango pickle to make the meal more tempting. 1 Soak one cup barnyard millet in 1cup water for at least 1 hour. Rinse it with water. Add 11/2 cup water and cook in a pressure cooker in low flame till whistle blows once. Bring it out from the pressure cooker and allow it to cool down. 1 Soak one cup barnyard millet in 1cup water for at least 1 hour. Rinse it with water. Add 11/2 cup water and cook in a pressure cooker in low flame till whistle blows once. Bring it out from the pressure cooker and allow it to cool down. 2 Cut parwal in thin slices after cutting into half length wise. In a kadhai, add mustard oil and heat it. Add mustard seed, cumin seed, black pepper and bay leaves into the hot oil.Add parwal slices into the hot oil and saute. Add refined oil at this stage, cover the kadhai with lid with occasional stirring till parwal slices turn light golden in color. 2 Cut parwal in thin slices after cutting into half length wise. In a kadhai, add mustard oil and heat it. Add mustard seed, cumin seed, black pepper and bay leaves into the hot oil.Add parwal slices into the hot oil and saute. Add refined oil at this stage, cover the kadhai with lid with occasional stirring till parwal slices turn light golden in color. 3 Add all the spices and mix well. Pour one cup water and cook until the parwals become soft. Switch off the burner. Mix cooked barnyard millet with cooked parwal slices gently. 3 Add all the spices and mix well. Pour one cup water and cook until the parwals become soft. Switch off the burner. Mix cooked barnyard millet with cooked parwal slices gently. 4 Transfer the millet preparation into a serving plate. I have added coconut paste surrounding the millet and 1 bowl curd with salt, cumin seed powder and chili powder. One can add mango pickle to make the meal more tempting. 4 Transfer the millet preparation into a serving plate. I have added coconut paste surrounding the millet and 1 bowl curd with salt, cumin seed powder and chili powder. One can add mango pickle to make the meal more tempting. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sharon's Garlic butter noodles with shrimp California Farm Tapas: Patatas Bravas Roasted Chicken with Mushrooms and Red Onions Simple Sloppy Joe Baked Beans and Sardine Sharon's Garlic butter noodles with shrimp California Farm Tapas: Patatas Bravas Roasted Chicken with Mushrooms and Red Onions Simple Sloppy Joe Baked Beans and Sardine Creamy Mango Shake Sooji Halwa Gulkand Sewaiya Foxtail millet kheer/payasam Crepes Baked Beans and Sardine Simple Curry Mee Simple Sloppy Joe Brown Spaghetti California Farm Tapas: Patatas Bravas Creamy Mango Shake Sooji Halwa Gulkand Sewaiya Foxtail millet kheer/payasam Crepes Baked Beans and Sardine Simple Curry Mee Simple Sloppy Joe Brown Spaghetti California Farm Tapas: Patatas Bravas