Millet Capsicum | Millet based lunchbox recipes | Foxtail millet recipes

If you follow me in instagram you will know how my recent feed looks like. It is taken over by millets 😉 I am not sure if this is just a phase or will I continue this swap(for rice) much longer. Anyways to be frank me and Shiva are thoroughly liking our millet based lunches on weekdays, indulging in white rice during weekends. Have planned to try handpounded rice, kerala matta rice, brown rice too 😜😜 Shall definitely update you on how we liked it and also how to cook them.

Have created this #resh_Milletmela on IG to keep track of my millet based posts. You can check them here. This millet capsicum recipe is one of the easiest recipes to try if you are a newbie with millets. Follow the step by step instruction on how to cook millets from this post (https://www.reshkitchen.com/millets) updated earlier in my blog.  Then prepare capsicum masala and mix them together. You can even prepare this masala in advance and refrigerate it. This saves time and weekday lunchbox packing can be less stressful.

Print Recipe

Millet Capsicum | Millet based lunchbox recipes | Foxtail millet recipes

Course

lunch, main course

Cuisine

indian, south indian, tamil

Prep Time

10 minutes

Cook Time

10 minutes

Passive Time

15 minutes for cooking millet

Servings

people

Ingredients

• 2 capsicum medium size
• 1 onion
• 1 tomato
• 1/4 tbsp finely chopped ginger
• 1/2 tsp Turmeric Powder
• 1/2 tsp Red Chilli Powder or ordinary chilli powder
• 1/2 tsp Coriander Powder
• 1 tbsp cooking oil
• 1/2 tsp Mustard Seeds
• 1/2 tsp Urad dal seeds
• Few curry leaves
• 1/2 tsp salt
• a pinch of hing/Asafetida

Course lunch, main course Cuisine indian, south indian, tamil Prep Time 10 minutes Cook Time 10 minutes Passive Time 15 minutes for cooking millet Servings people Ingredients 2 capsicum medium size 1 onion 1 tomato 1/4 tbsp finely chopped ginger 1/2 tsp Turmeric Powder 1/2 tsp Red Chilli Powder or ordinary chilli powder 1/2 tsp Coriander Powder 1 tbsp cooking oil 1/2 tsp Mustard Seeds 1/2 tsp Urad dal seeds Few curry leaves 1/2 tsp salt a pinch of hing/Asafetida

Instructions

1. Heat oil in a kadai/frying pan. Add mustard seeds,urad dal
2. Let them splutter. Add curry leaves, finely chopped onion, ginger pieces.
3. Saute everything together for a minute
4. Once the onion changes colour add finely chopped capsicum & tomato pieces. If you dont have tomato you can replace it with a tablespoon of tomato sauce or ketchup. It gives a lovely color to the rice
5. Saute the veggies. Add salt,turmeric powder and other dry masala powders
6. Add 1/2 cup of water, turn the flame to low and close the pan with a lid. Let the veggies get cooked for 5-6 minutes
7. Now the capsicum masala/gojju is ready. You can refrigerate it and can use it the next day too
8. Add 1 cup of cooked millets to this mixture, adjust salt and serve this with any Raita or Poriyal of your choice

   
9. I prepared a simple boondi raita to go with this millet dish.