Lunch Ideas
Millet Lemon Rice
Lemon rice made on foxtail millet with peanuts and chana dal. Gluten free, light on the stomach, 15 g of protein.
450
kcal
15g
protein
59g
carbs
19g
fat
Per serving · makes 1 · 20 minutes
Ingredients
- •70 g foxtail millet (or any millet), rinsed
- •2 tbsp peanuts, 1 tbsp chana dal
- •Tadka: 1.5 tsp oil, mustard seeds, curry leaves, 2 dried red chillies, 1/4 tsp turmeric, pinch of hing (use gluten-free hing)
- •Juice of 1 lemon, salt, coriander
Method
- 1.Cook the millet like rice (1:2 water, 12 to 15 minutes) and let it cool slightly so grains separate.
- 2.Fry the peanuts and chana dal in the tadka until golden.
- 3.Toss the millet in, add salt, and switch off.
- 4.Lemon juice goes in OFF the heat, or it turns bitter. Finish with coriander.
Coach’s note
Millets digest slower than white rice, so this lunch holds you till evening. Same comfort, steadier energy.
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