For those managing diabetes, the low glycemic index of barnyard millet aids in regulating blood sugar levels, while the protein content in yogurt promotes a sense of fullness. The balanced combination of fiber and protein in barnyard millet contributes to sustained energy release, promoting a feeling of fullness and helping to avoid sudden spikes in blood sugar. Enjoy the goodness of this dish as a flavorful and nutritious ally in the journey toward balanced diabetes management.
INSTRUCTIONS
- Cook the rinsed millet with 2 cups of water for 10-12 minutes on medium-low heat.
- Slightly mash the cooked barnyard millet with the help of a ladle.
- Then, add the whisked curd, and salt, and mix everything well.
- Add grated carrot, pomegranate, coriander leaves and mix well.
- For tempering, heat oil in a pan. Once the oil is hot, add the mustard seeds, and let them splutter.
- Add urad dal, chana dal, and dried red chili and fry until they turn light golden brown.
- Add the grated ginger, curry leaves, and hing (asafoetida). Saute for a few seconds.
- Pour the tempering over the curd millet mixture, add roasted peanuts, and mix until well combined.
- Serve curd millet chilled, and enjoy