This recipe is a very easy, simple one that is one of the healthiest breakfasts you can begin your day with. I use foxtail millet for this recipe, but you can use any other kind of millet that you have. I love that this is gluten free and vegan – pleasing all those on the table, and you can spice it up with as much or as less chilies and your vegetables!


The Recipe
Serves 2


  • ½ cup foxtail millet
  • 1 tsp vegetable oil
  • ½ tsp salt
  • 2 tsp vegetable oil
  • ½ tsp mustard seeds
  • 8 – 10 curry leaves
  • 1 tsp ginger, chopped finely
  • 1 tsp green chilies finely chopped
  • 1 carrot, finely chopped
  • 1 onion, small thinly sliced
  • finely diced green capsicum
  • ½ tsp salt
  • finely chopped coriander for top


  • Heat little over a cup of water in a small pan. Once this comes to a boil, add millets with ½ tsp salt. Cover and cook until the millets are soft but not mushy – it will take around 8 minutes. Once cooked, uncover and fluff with a fork and set aside.
  • Meanwhile, heat the oil in another pan and add mustard seeds. Once they start to sizzle add the finely chopped ginger, green chillies, curry leaves and cook until fragrant
  • Then add all vegetables with salt and stir well and cook – cover the pan if required
  • Then once the vegetables are cooked through add the cooked millet and stir to combine.
  • Then stir in the chopped coriander and serve warm

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.