Spiced Millet Stew with Onions

1. 1

   In a large skillet, toast the millet over high heat, shaking the pan often, until slightly darkened, about 3 minutes.

2. 2

   Transfer to a large plate to cool.

3. 3

   In a large saucepan, heat the vegetable oil.

4. 4

   Add the cumin seeds and toast over high heat, shaking the pan, until fragrant, about 30 seconds.

5. 5

   Add the onions and cook over moderate heat, stirring occasionally, until browned, about 20 minutes.

6. 6

   Add the garlic and cook over moderate heat, stirring, until fragrant, about 3 minutes.

7. 7

   Add the millet and the water and bring to a boil.

8. 8

   Cover and simmer over low heat, stirring, until the millet is just tender, about 20 minutes.

9. 9

   Stir in the yogurt, coriander, turmeric, crushed red pepper and 1 teaspoon of salt and cook, stirring, until the yogurt is thickened slightly, about 4 minutes.

10. 10

    Remove from the heat and season with salt.

11. 11

    Transfer to a bowl, top with the chile and cilantro and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.