Millet and vegetable upma

Saritha Sreedharan @wiseveganlife

Millet, carrot and peanut pulao

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1 cup finger millets, soaked for 3 hours
1 cup mixed vegetables, cut into small cubes (onions, tomatoes, carrots, beans, peas, capsicum)
2 green chilies, sliced lengthwise
5 curry leaves
Himalayan salt, for taste
1 tsp ginger, chopped
¼ tsp hing
2½ cups water
2 tsp cooking oil (optional)

(½ tsp each of each)
Mustard seeds
Channa dal
Urad dal


  • Heat oil in a heavy-bottomed pan. Add seasoning to the oil, along with sliced green chilies, ginger, hing and curry leaves. Fry for a minute.
  • Add onions and fry for two to three minutes.
  • Now add other vegetables and the millets. Simmer and cook on medium heat for three to four minutes.
  • Now add water and salt. Cover and cook on low heat for six to seven minutes. Periodically mix well. (Millets take a bit longer to cook compared to broken wheat/suji.)
  • When the water is fully absorbed and millets are fluffy, turn off the heat.
  • Garnish with fresh coriander leaves and serve with any chutney/pickle.

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