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.
