1/4teaspooncardamom powder(sub with 3 cardamom pods, smashed)
1/2tablespoonghee
1 1/2cupswater
1cupasparagus (stems and tips chopped into 1-inch pieces and separated) OR 4 cups leafy greenschopped
for the sauce
1teaspoonghee
1/2limejuiced
1/2teaspoongaram masala or Mom’s Masala(see notes)
1/4 teaspoonsaltor to taste
Instructions
for the millet
Combine millet, cardamom, ghee, and water in a small saucepan. Bring to a boil, reduce heat to low and cook, covered, for 10 minutes.
Asparagus: Add chopped asparagus stems on top of the millet and cook for another 3 minutes. Add the tips and cook for 2-3 minutes, until the asparagus is soft. Greens: Add chopped greens and cook for 5 minutes.
Turn off the heat and keep the lid on for about 5 minutes while you prepare the sauce.
for the sauce
Combine the ingredients for the sauce together in a small bowl, including the ghee, lime, masala, and salt.
Add the sauce and stir it into the millet, along with the asparagus or greens.
Notes
Masala Options
Mom’s Masala is a product that was formulated by Vaidya RK Mishra. It is a spice mixture that has all 6 tastes, and a neutral-to-warm thermal flavor.You’ll notice the spices are added in this recipe at the end. Generally spices must be cooked to bring out their flavor and medicinal properties, but all of the spices in Mom’s Masala are pre-toasted, so it isn’t necessary to cook them.BUY Mom’s Masala hereGaram masala is a good substitute, since garam masala spices are also pre-toasted. Garam masala is going to add more heat and pungency to your dish, since it typically contains cinnamon, cardamom, black pepper, cloves, nutmeg, bay leaf, etc.
Optional add-in
Vaidya Mishra included fresh green chili in the sauce
1/2 teaspoon green chili or jalapeño, finely chopped