Indian Millet with Green Beans

I've been asked to provide a few recipes for spicy side dishes of a milder nature, so I cooked up this flavorful millet dish for dinner tonight. If you're into heat like I am, increase the amount of cumin and cayenne slightly, and add a dash of turmeric. It goes well with vegetables and bean dishes. Include a small bowl of yogurt with the meal, as yogurt has a cooling effect.

Millet with Browned Onions, and Green Beans

2 tablespoons of sesame oil
1 cup of millet
2 cups of water
1/2 - 1 teaspoon of whole cumin seeds
1 small onion, cut into fine half rings
20 - 30 green beans, cut crosswise into 1/4 inch pieces
1 medium tomato, seeded and finely diced
1 teaspoon of sea salt
1/4 - 1/2 teaspoon of cayenne
2 tablespoons of fresh lemon juice

Soak the millet in the water overnight.

Heat the oil in a heavy pan over medium-high heat. When the oil is hot, put in the cumin seeds, stir fry about 10-15 seconds and then add the onion. Cook the onion, stirring frequently until browned.

Add the green beans and stir and fry for about 30 seconds. Next, add the tomato, and stir fry for about a minute.

Stir in the salt, cayenne, lemon juice and the millet, including the soaking liquid. Mix well and bring to a boil. Cover with a tight-fitting lid, turn the heat to very low and simmer for about 30-40 minutes, or until the liquid is absorbed.

Remove from the heat, and leave covered for 15 minutes or longer. Fluff with a fork and serve.

Adapted from "Madhur Jaffrey's World Vegetarian"