Spiced Millet Stew with Onions
Rice, a staple in much of India, doesn't grow in the desert climate of Rajasthan, so people eat millet instead, cooking the grains in buttermilk or yogurt rather than water. At Chhatra Sagar, a luxury camp near the city of Amjer where guests stay in beautiful hand-stitched tents, Peggy Markel discovered this millet stew at a morning cooking class. Vibrantly flavored with spices and chiles, the dish has the texture of pleasantly grainy mashed potatoes and is a great accompaniment to Rajasthan's tandoori meats.
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