Varagu with Vegetables

1 cup unpolished varagu (kodo millet – any other millet can be used), soaked in water for 8 -10 hours
3 cups water
½ tsp turmeric (haldi) powder
1 tsp unrefined salt
1 tsp coriander (dhania) powder
½ tsp cumin (jeera) powder
½ cup cooked chickpeas
½ cup cubed carrots
½ cup chopped beans
½ tsp ginger chilli paste
½ cup grated coconut
½ cup finely chopped fresh coriander leaves
Juice of ¼ lime

Method

Drain and rinse the varagu and let it boil in 2 cups of water. Add salt, turmeric powder, coriander powder and cumin powder. Cover and cook. When the water begins to disappear, add the vegetables, chickpeas, a bit more water and cook until the vegetables are cooked and the varagu is light and fluffy. Stir in the ginger-chilli paste, coconut and coriander. Serve with a dash of lime juice.

Serves 4

Note – The picture has little millet and not varagu.