Little millet or Kutaki is also known as Vari / Samai / Same in different parts of India. It has very small grain size. It was popular at Indian Cow Belt or central India villages with tribe dominance.
It is said to have balanced amino acid profile than other grains. Little millet is rich in iron. It is also an excellent source of carotene and zinc.
Nighauna / Nimona is wet stew type preparation made using green peas or green grams.
Little millet and Nighauna is a rustic combination from great Indian cow belt (Bundelkhand region).
Needed …
Little millet 1 cup washed and soaked in water for 1 hour
Green Peas / Green Grams 100 gm/1 cup
Ginger 1 inch crushed
Garlic cloves 5 crushed
Green chillies 3-4 crushed (adjust as per liking)
Potato 1 medium (boiled and crushed fine)
Oil 2 tbl spoon (adjust as per liking)
Cumin seeds 1 tsp
Turmeric half tsp
Asafoetida / Hing quarter tsp
Red chilli 1 broken
Salt to taste
Water
Process…
Millet cooking:
In a pressure cooker add 1cup little millet with 3 cups of water. Pressure cook just like rice (2-3 whistles). Let it cool. (Adding quarter tsp butter/ghee and pinch of salt before closing the lid adds to wonderful taste)
Nighauna / Nimona making:
Crush ginger, garlic, green chillies and divide them in two portions. Keep ready to use.
Heat the wok and add 1 tbl spoon oil , saute green peas / grams till change colour. Set aside to cool. Grind them coarse in mixer jar. Keep ready to use.
Heat same pan and add 1 tbl spoon oil. Add Asafoetida / Hing and cumin seeds to crackle.
Add broken red chilli and saute for a few seconds.
Add half of crushed ginger-garlic-chilli crush and saute till fragrant.
Add turmeric and saute for a few seconds.
Add crushed potato as well as green peas/grams and saute for 2 minutes. Stir continuously.
Add water to achieve stew consistency and bring to a boil. Add more water if necessary. Add remaining portion of ginger-garlic-chilli crush and switch the gas / heat off.
Plate and serve hot with millet.
(garnish nighauna / nimona with raw mustard oil adds to the zing)
Beer and Food by Ashish Tiwari 