Ayurvedic lemon millet with coconut oil

• 2 cups millet
• 5 cups water
• 50 g cashew nuts
• 1 tbsp coconut oil
• 3 tbsp lemon juice

• ½ tsp turmeric
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 1 tbsp finely chopped fresh ginger
• Pepper and salt

Preparation of ayurvedic lemon millet

1. Bring the water and millet, the turmeric, pepper and salt to the boil.
2. Reduce the heat and leave for half to three-quarters of an hour to cook through.
3. Take the pan off the heat and stir the millet grains.
4. Keep the pan warm by covering it in a warm towel.
5. Heat the coconut oil in a frying pan. Fry the mustard seeds until they begin to crackle. Then add the cumin, ginger and cashew nuts and toast gently.
6. Stir this mixture through the millet and finish with lemon juice.