- 1 cup millet (6 ounces)
- 3 tablespoons vegetable oil
- 1/2 teaspoon cumin seeds
- 3 medium onions, finely chopped
- 1 tablespoon minced garlic
- 3 cups water
- 1 cup plain whole-milk yogurt
- 2 teaspoons ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon crushed red pepper
- Kosher salt
- 1 serrano or other green chile, seeded and minced
- 1 tablespoon chopped cilantro
In a large skillet, toast the millet over high heat, shaking the pan often, until slightly darkened, about 3 minutes. Transfer to a large plate to cool.
In a large saucepan, heat the vegetable oil. Add the cumin seeds and toast over high heat, shaking the pan, until fragrant, about 30 seconds. Add the onions and cook over moderate heat, stirring occasionally, until browned, about 20 minutes. Add the garlic and cook over moderate heat, stirring, until fragrant, about 3 minutes.
Add the millet and the water and bring to a boil. Cover and simmer over low heat, stirring, until the millet is just tender, about 20 minutes. Stir in the yogurt, coriander, turmeric, crushed red pepper and 1 teaspoon of salt and cook, stirring, until the yogurt is thickened slightly, about 4 minutes. Remove from the heat and season with salt. Transfer to a bowl, top with the chile and cilantro and serve right away.