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Ayurvedic lemon millet with coconut oil

4.5 stars    20.171 views
Photo : Jacky Boromeo  |  Chef :  |  © Noble House

Ingredients for Ayurvedic lemon millet with coconut oil

(serves 4)


  • ½ tsp turmeric
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 tbsp finely chopped fresh ginger
  • Pepper and salt


Preparation time: / Cooking time: / Total cooking time:

Bring the water and millet, the turmeric, pepper and salt to the boil.

Reduce the heat and leave for half to three-quarters of an hour to cook through. Take the pan off the heat and stir the millet grains. Keep the pan warm by covering it in a warm towel.

Heat the coconut oil in a frying pan. Fry the mustard seeds until they begin to crackle. Then add the cumin, ginger and cashew nuts and toast gently.

Stir this mixture through the millet and finish with lemon juice.

Recipe from the Ayurveda cookbook by Lies Ameeuw

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Gluten free
Raw food

Comments Comments  react also

I didn't have the lemon juice or the cashews - even so, it turned out really delicious. I guess it will be divine with all ingredients put together !

Dit is wel zo ontzettend lekker.Ik heb er een hoofdgerecht van gemaakt door er ook nog gebakken ui,prei,wortel en rozijnen doorheen te doen.Ik had nog sperzieboontjes,die heb ik gekookt en eroverheen gedaan met beetje kaas erbovenop,in de oven en gekookte maïskolf erbij met rode palmolie.Heerlijk!

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