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


1. 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.
2. Add onions and fry for two to three minutes.
3. Now add other vegetables and the millets. Simmer and cook on medium heat for three to four minutes.
4. 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.)
5. When the water is fully absorbed and millets are fluffy, turn off the heat.
6. Garnish with fresh coriander leaves and serve with any chutney/pickle.

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