Of all the millets available, Barnyard millet is my favourite. It’s gentle on the stomach and has a smoother texture compared to thinai millet. Plus, it’s a great low GI food. I usually make it as upma or sambar rice, but this time, I was inspired by all the Instagram influencers creating unique soups like rice soup and pasta soup. So, I decided to try my hand at a hearty soup with grains and plenty of vegetables. This one is so flavourful, it practically bursts and melts in your mouth!
Tips for making a great soup with any grains!
Cook the grains separately, then add them to the soup a few minutes before it’s done. Viola! You got your desired soup consistency instead of a mush!
Ingredients
Dried split red lentils (masoor dal) – 42g
Barnyard millets (Kuthiraivali) – 62g
Red onion (peeled and both ends removed) – 47g
Green capsicum/bell pepper (stem and seeds removed) – 36g
White button mushrooms – 42g
Madras curry powder (or sambar powder) – 2g
Turmeric powder – 1/4 teaspoon
Curry leaves (optional) – 5 to 6 leaves
Red tomato (whole) – 48g
Carrot (pealed and ends removed) – 53g
Ginger (cleaned and peeled) – 6g
Garlic (peeled and one end removed) – 5g
Water – 374 g or more, depending on consistency of the final soup.
Refined sunflower oil – 1 Tablespoon
Prep
- Wash twice and soak Barnyard millet and red lentils SEPARATELY in enough water for 30 minutes.
- Cook the millet according to packet instruction. [Millet in this recipe was cooked for 15-20 minutes.] Drain the millet in a sieve and set it aside.
- Clean, wash and cut the vegetables in medium-sized pieces — neither too large nor too finely chopped, just somewhere in between. Mince the ginger and garlic, and slice the mushrooms. For reference, check the video.
Recipe Instructions
- Heat a wok over medium heat and add oil. Allow it to heat for a few seconds.
- Add the chopped onon and saute until translucent, about 3-4 minutes.
- Stir in the minced ginger and garlic, sauteing for 30 seconds — be careful not to burn them.
- Add the chopped capsicum and saute for another minute. Followed by chopped carrot and saute them too for another minute.
- Add the sliced mushrooms, saute for another minute, then cover the wok with a lid and cook for 1 minute to soften them.
- Stir in the chopped tomato, cover and cook for another minute.
- Add the soaked red lentils, stirring to combine.
- Sprinkle in the Madras curry powder, turmeric powder, and salt, then pour in indicated amout of water in the recipe. Bring the mixture to a boil.
- Once boiling, lower the heat and let it simmer for 15 minutes or until the vegetables are tender and the lentils are cooked through.
- Remove the lid, add the cooked barnyard millet to the soup, and simmer for an additional 5 minutes.
- Turn off the heat and enjoy the soup hot!
This hearty, flavourful soup is perfect for cold weather and cozy nights that calls for a healthy dinner!
