Ingredients:

For the Vangibath Powder:

  • 2 tablespoons chana dal (split chickpeas)
  • 2 tablespoons urad dal (split black gram)
  • 2 tablespoons dried red chilies (adjust to taste)
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • A pinch of asafoetida (hing)

For the Vangibath:

  • 1 cup foxtail millet
  • 1 medium eggplant, diced
  • 1 onion, sliced
  • 2 green chilies, slit
  • 1-2 tablespoons oil (coconut or vegetable)
  • 1 teaspoon turmeric powder
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions:

  1. Make the Vangibath Powder:
    • In a dry pan, roast the chana dal, urad dal, red chilies, coriander seeds, cumin seeds, and mustard seeds over medium heat until golden brown. Add the asafoetida and roast for a few more seconds.
    • Let it cool, then grind it into a fine powder. Set aside.
  2. Cook the Millet:
    • Rinse the foxtail millet under running water until the water runs clear.
    • In a pot, bring 2 cups of water to a boil. Add the millet and a pinch of salt, then cover and cook on low heat for about 15-20 minutes, or until fluffy. Set aside.
  3. Prepare the Vegetables:
    • In a large pan, heat the oil over medium heat. Add the sliced onion and green chilies, and sauté until the onions are translucent.
    • Add the diced eggplant and turmeric powder, and cook until the eggplant is soft.
  4. Combine Everything:
    • Add the cooked foxtail millet to the pan with the vegetables. Stir in the vangibath powder and salt to taste. Mix well and cook for another 2-3 minutes to blend the flavors.
  5. Serve:
    • Garnish with fresh coriander leaves and serve hot. Enjoy your foxtail millet vangibath with yogurt or pickles on the side!