Barnyard Millet Porridge

Ingredients

• 80 g barnyard millet (sanwa), rinsed
• 300 ml low-fat milk
• 150 ml water
• 1 tsp ghee
• 1/2 tsp cumin seeds
• 1 tsp grated fresh ginger
• 1/4 tsp turmeric
• 1/2 tsp salt
• 1 tbsp chopped coriander leaves
• 1 tbsp roasted peanuts, lightly crushed

Preparation

1. Dry-toast rinsed millet 2 minutes, then rinse again briefly.
2. Heat ghee; crackle cumin and ginger.
3. Add millet, turmeric, salt, water, and milk; bring to a gentle simmer.
4. Cover and cook 12–15 minutes until soft and porridge-like, stirring occasionally.
5. Rest 2 minutes; adjust thickness with a splash of warm water if needed.
6. Serve topped with coriander and crushed peanuts.