Ayurvedic cleansing — lunch: Indian-spiced millet dish with pumpkin

recipe for 2 portions

ingredients:

• ⅓ cup (60 g) millet
• 1½ cups water
• 1 tsp ghee
• 1 cup pumpkin, cut into 1 cm cubes
• 1 tsp freshly grated ginger

Voggarane (spice oil):

• 1 tbsp ghee
• ½ tsp fennel seeds
• 6 fresh curry leaves, roughly torn
• ½ cup finely chopped fennel
• ½ tsp turmeric
• ½—1 tsp fine rock salt
• some freshly ground black pepper
• 1 tsp jaggery or brown sugar
• Fresh chopped cilantro

To serve:

• ghee
• Roasted pumpkin seeds
• Fresh coriander leaves

Preparation:

1. Cut pumpkin in half, remove seeds, peel and cut into 1 cm cubes (measure 1 cup). Set aside.
2. Remove fennel greens and stalk, finely chop the tuber (measure ½ cup).
3. Wash millet thoroughly and drain. Place in a pot with water, ghee, pumpkin and ginger.
4. Bring to a boil, then reduce heat and Simmer uncovered for 10-15 minutesuntil the water is almost completely evaporated. Dann cover, turn off the stove and let it rest for 5 minutes.

In the meantime:

Roast pumpkin seeds in a pan over medium heat until they pop open. Set aside.

Prepare Voggarane:

1. Heat ghee in a small pan. Add fennel seeds and curry leaves — sauté briefly.
2. Add chopped fennel and sauté until soft. Stir in turmeric, then remove from heat.

Complete:

• Add Voggarane to cooked millet.
• Add salt, pepper, jaggery, and fresh cilantro. Mix thoroughly.
• Let it steep briefly, then season to taste.
• Pour into bowls, drizzle with ghee and sprinkle with roasted pumpkin seeds and cilantro.

Tips & variations:

• Small millet (Foxtail Millet) prefer — it will be softer and finer than common millet.
• Alternatively, can quinoa, rice or amaranth be used — observe the cooking time.
• For more flavor: millet dry roast, then wash and cook as described.
• Soak the night before, then ¼ cup less water use.
• Instead of pumpkin, you can seasonal vegetables Can be used as zucchini, sweet potatoes or carrots.

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