1. roast millet. In the bottom of a dry sauce pan slowly stir millet until about 1/2 of the kernals are a light golden brown. Remove millet. 2. Soak peas in 2c water for 5 hours, drain 3. Smear oil on pan, wipe off excess, heat oil for sauteing 4. When oil is ready put in the cumin, 5 secs later insert onion and garlic. Stir until onions slightly brown 5. Put in rest of ingredients 6. Saute for 2 min 7. Insert 2C water, bring to a boil, lower to low and cook for 30 min. 8. Have some hot water ready 9. Put 2 tablespoons of hot water over millet, stir quickly and cook for another 10 min. 10. Turn off heat and let stand for 15 min Posted to Fatfree Digest Wed, 09 Jun 93 14:22:38 By Tom Molnar
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|Serving Size: 1 Serving (195g)|
|Recipe Makes: 1|
|Calories from Fat: 19 (12%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 189mg||7 %|
|Potassium 554.4mg||15 %|
|Total Carbohydrate 29.8g||9 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 20.3g|
|Protein 8.5g||12 %|
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Calories per serving: 162
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