Spiced Pumpkin Millet

INGREDIENTS :

• ⅓ cup millet

• 1 ½ cups water

• 1 tsp ghee

• 1 cup pumpkin, cut into 1 cm cubes

• 1 tsp finely grated ginger

Seasoning (Voggarane):

• 1 Tblsp ghee

• ½ tsp fennel seeds

• 6 fresh curry leaves, roughly torn

• ½ cup finely chopped fennel

• ½ tsp turmeric powder

• ½ - 1 tsp fine rock salt

• Freshly ground pepper

• 1 tsp jaggery or brown sugar

• freshly chopped coriander

PREPARATION :

This dish can be made with quinoa, rice or any grain of your choice - the cooking times may vary.
Soak the millet in the evening for a quick morning preparation.

To begin, cut the pumpkin in half and scoop out the seeds. Peel the pumpkin and chop it into small, 1 cm cubes, measuring 1 cup. Set the pumpkin aside. Next, remove the fronds and stem from the fennel bulb and finely chop it to measure half a cup. Set the fennel aside as well.

Wash the millet thoroughly and drain it. In a medium saucepan, combine the millet with 1 ½ cups of water, 1 teaspoon of ghee, the chopped pumpkin, and grated ginger. Bring the mixture to a rapid boil, then reduce the heat to a simmer. Allow it to cook uncovered for about 10–15 minutes, or until most of the water has evaporated. Once the millet is cooked, cover the pot, turn off the heat, and let it sit undisturbed for approximately 5 minutes.

While the millet is cooking, toast the pumpkin seeds in a dry pan over medium heat. Stir them frequently until they start to pop, then remove them from the heat and set them aside.

For the seasoning (voggarane):
In a small skillet or saucepan, heat ghee over medium heat. Add the cumin seeds and fresh curry leaves to the hot ghee, letting them sizzle and release their aroma. Swirl the pan to evenly fry the spices. Stir in the chopped fennel and sauté it until it softens. Add turmeric powder, mix it well with the spices, then turn off the heat and set the voggarane aside.

Once the millet is ready, stir the prepared voggarane into the pot. Add salt, freshly ground black pepper, a touch of jaggery, and chopped fresh coriander. Mix everything thoroughly and let it sit, covered, for a few minutes so the flavors can meld together. Taste the dish and adjust with additional salt or sweetness, if desired.

When serving, divide the millet mixture into bowls. Drizzle each portion with a bit of ghee, then sprinkle with the toasted pumpkin seeds and a garnish of finely chopped coriander.