Savory Indian Millet Breakfast Bowl with Cumin-Mustard Tadka
A nourishing foxtail millet breakfast bowl built on a South Indian cumin-mustard tadka, wilted spinach, and roasted peanuts. Ready in 25 minutes; meal-preppable for the week.
Equipment
- Small saucepan
- Wide pan
Ingredients
For the Millet Base
- 1/2 cup foxtail millet thinai / kangni; rinsed
- 1 cup water
- 1/4 tsp salt
For the Cumin-Mustard Tadka
- 1.5 tbsp neutral oil sunflower or coconut
- 1/2 tsp black mustard seeds
- 1/2 tsp cumin seeds
- 1 dried red chilli broken in half
- 8-10 fresh curry leaves optional but recommended
- 1 green chilli finely chopped
- 1 tsp fresh ginger grated
- 1/4 tsp turmeric
- Salt to taste
Bowl Assembly
- 2 large handfuls baby spinach or chopped spinach about 60g
- 3 tbsp roasted peanuts unsalted
- 1/2 lemon added off-heat; juiced
- Fresh coriander to garnish (optional)
Instructions
Cook the Millet
- Rinse the foxtail millet under cold water until the water runs clear.
- Combine millet, water, and salt in a small saucepan. Bring to a boil.
- Reduce heat to low, cover, and cook for 15 to 18 minutes until the water is absorbed and grains are cooked through but still hold their shape.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Make the Tadka
- Heat oil in a wide pan over medium heat. When the oil shimmers, drop in one mustard seed. If it sizzles immediately, the oil is ready.
- Add mustard seeds. Let them pop for 20 to 30 seconds until the popping slows.
- Add cumin seeds. Stir and let them sizzle for 20 seconds until fragrant and slightly darker.
- Add the dried red chilli and curry leaves (stand back when adding curry leaves, they will spit).
- Add green chilli and ginger. Stir for 30 seconds.
- Add turmeric and stir once to combine.
Wilt the Spinach & Assemble
- Add spinach to the pan. Stir over medium heat for 1 to 2 minutes until just wilted.
- Add the cooked millet to the pan. Toss everything together so the millet is coated in the tadka. Taste and adjust salt.
- Remove from heat. Wait 30 seconds, then squeeze lemon over the bowl.
- Divide into two bowls. Top with roasted peanuts and fresh coriander.
Notes
Meal prep: Cook a full cup of millet at the start of the week (doubles to 2 cups cooked). It keeps refrigerated for 3 days. Make the tadka fresh each morning; it takes under 5 minutes.
No fresh curry leaves? Skip them or use 1/4 tsp dried curry leaf powder. The bowl is still excellent.
Oil-free version: Use 2 tbsp water or vegetable broth for the tadka base. The seeds will not splutter the same way, but the flavors develop. Add a pinch more spice to compensate.
Storage: Store cooked millet and tadka separately for best texture. Combined bowl keeps for 1 day.
For kids: Leave out the green chilli and reduce dried red chilli to a small piece. The peanuts can be swapped for sunflower seeds if there is a nut allergy.
No fresh curry leaves? Skip them or use 1/4 tsp dried curry leaf powder. The bowl is still excellent.
Oil-free version: Use 2 tbsp water or vegetable broth for the tadka base. The seeds will not splutter the same way, but the flavors develop. Add a pinch more spice to compensate.
Storage: Store cooked millet and tadka separately for best texture. Combined bowl keeps for 1 day.
For kids: Leave out the green chilli and reduce dried red chilli to a small piece. The peanuts can be swapped for sunflower seeds if there is a nut allergy.
Tried this recipe?Let us know how it was!