Andhra Lemon Proso Pulihora

Ingredients & Ayurvedic Properties

Ingredient	Weight	Ayurvedic Profile
Proso millet, cooked and cooled	620 g	Sweet · Heating
Lemon juice, freshly squeezed	40 g	Sour · Heating
Peanuts, dry-roasted	45 g	Sweet, Astringent · Heating
Mustard seeds, ready for tempering	4 g	Pungent · Heating
Chana dal, dry and sorted	18 g	Sweet, Astringent · Cooling
Turmeric, ground	2 g	Bitter, Pungent, Astringent · Heating
Peanut oil, for tempering	20 g	Sweet · Heating
Curry leaves, torn	2 g	Bitter, Pungent · Heating
Rock salt, finely ground	4 g	Salty · Cooling

Step-by-Step Preparation

1. Lay out the prepared proso millet, peanuts, and mustard seeds in their order of use; drain wet components for 2 minutes before they reach hot fat.
2. Rake the cooked millet across a tray so the tiny grains cool without clumping. Leave the pan off the flame for 5 minutes, then taste and correct the final balance before serving at the stated temperature.
3. Brown the dry chana dal and peanuts in peanut oil. Give the spices about 30 seconds before adding the larger pieces, then continue over low heat for 2–3 minutes, moving the pan often, until the raw aroma is gone.
4. Pop the mustard and add turmeric with torn curry leaves. Keep the pan over medium heat for 30–45 seconds, covering it briefly if needed, until the seeds finish popping without darkening.
5. Fold this tempering through the millet, remove it from the heat, and distribute the lemon juice and salt evenly. Keep the heat off and fold for 30–45 seconds, lifting the grains from the bottom until the sour seasoning is even without compressing them.
6. Rest Andhra Lemon Proso Pulihora for 5 minutes covered off the burner; fluff the grains once, check the final consistency, and serve warm without prolonged holding.

Dosha Modifications & Seasonal Guidance

USDA Nutrition Facts for Andhra Lemon Proso Pulihora