1/4teaspooncardamom powder(sub with 3 cardamom pods, smashed)
1cupasparagus (stems and tips chopped into 1-inch pieces and separated) OR 4 cups leafy greens, such as Swiss Chard, kale, spinach, etc.chopped
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 water, millet, ghee and cardamom in a small saucepan. Bring to a boil, reduce heat to low, and cook, covered, for 10 minutes.
Decide if using asparagus OR greens. For 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. For greens: Add chopped greens and cook for 5-6 minutes, or until the greens are soft.
Turn off the heat and let stand, covered, for about 5 minutes, while you prepare the sauce.
for the sauce
Combine the ghee, lime, masala, and salt in a small bowl.
Stir the sauce into the millet and greens. Enjoy!
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.BUY Garam Masala here
Optional add-in
Vaidya Mishra included fresh green chili in the sauce
1/2 teaspoon green chili or jalapeño, finely chopped