Ingredients
4 tablespoons unsalted butter
1 cup millet
2 cups of boiling water
2 large eggs
3/4 teaspoon salt, plus more to taste
2 tablespoons chopped fresh parsley
8 ounces broccoli, cut into bite-size pieces
1 medium onion, chopped
2 cups shredded green cabbage
2 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon curry powder
2 large carrots, peeled and cut into 1/2-inch dice
8 ounces small white potatoes, quartered
1/3 cup red lentils
1/2 cup canned chickpeas, drained
Freshly ground black pepper
Ice water, for bath
Raita
Preparation
Boil 2 cups of water. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add millet, and saute until golden brown, 2 to 3 minutes, stirring frequently. Add another tablespoon butter and the boiling water to millet; return to a boil. Reduce heat to low; simmer, covered, 25 minutes. Transfer millet to a bowl to cool slightly; tent with foil to prevent from drying out. When cooled, stir in eggs, 3/4 teaspoon salt, and parsley.
Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add broccoli to boiling water, and blanch for 20 seconds, until bright green. Transfer to ice-water bath to cool. Drain, and set aside.
Heat oven to 350 degrees. Melt 1 tablespoon butter in a large saucepan over medium-high heat. Add onion; cook, stirring occasionally, 5 minutes. Add cabbage; cook, stirring occasionally, 3 minutes. Add garlic, ginger, and curry; cook 2 minutes. Pour in 2 cups water, and using a wooden spoon, scrape up any brown bits on bottom of pan. Add carrots, potatoes, lentils, and chickpeas, and bring to a boil. Reduce heat to medium-low; simmer, covered, for 20 minutes. Stir in broccoli; season to taste with salt and pepper.
Place the stew in a 1 1/2-quart ovenproof casserole; cover with millet mixture. Dot millet with remaining tablespoon butter; place on a baking sheet. Bake for 30 minutes, until golden brown and crisp. Serve with raita.
