Ingredients:

• 1 cup The Millet Way Whole unpolished Little Millet
• 2 cups water
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 1 green chili, finely chopped
• 1-inch piece of ginger, grated
• 2-3 curry leaves
• Assorted vegetables (carrots, peas, bell peppers, etc.)
• Salt to taste
• Fresh cilantro leaves for garnish

Instructions:

• Rinse the Whole unpolished Little Millet thoroughly under cold water and drain.
• In a large saucepan, heat oil over medium heat. Add mustard seeds and cumin seeds. Allow them to splutter.
• Add chopped onion, green chili, grated ginger, and curry leaves. Saute until the onion turns translucent.
• Add assorted vegetables and cook until they are slightly tender.
• Add drained Whole unpolished Little Millet to the pan and sauté for 2-3 minutes.
• Pour water into the pan and season with salt. Bring it to a boil.
• Reduce the heat to low, cover the pan, and simmer for 15-20 minutes or until the millet is cooked and water is absorbed.
• Fluff the upma with a fork and garnish with fresh cilantro leaves before serving.