1. Wash the Little Millet: Rinse the Little Millet in cold water until the water runs
clear. Drain and set aside.

2. Boil the Little Millet: In a saucepan, bring 2 cups of water to a boil. Add the
washed Little Millet, reduce the heat to low, cover the pan, and simmer for about 15-20 minutes or until
the millet is cooked and the water is absorbed. Once done, fluff it with a fork and set aside.

3. Prepare the Upma: In a large skillet or pan, heat the vegetable oil over medium heat.
Add the mustard seeds and cumin seeds. Allow them to splutter.

4. Add Vegetables: Add the finely chopped onions, carrots, green bell pepper, and green
chilies to the skillet. Sauté for 2-3 minutes until the vegetables start to soften.

5. Season: Add turmeric powder and salt to the vegetables. Mix well.

6. Combine with Cooked Little Millet: Add the cooked Little Millet to the skillet with
the sautéed vegetables. Mix everything together, ensuring the millet is well coated with the seasoning.
Cook for an additional 2-3 minutes, stirring occasionally.

7. Garnish: Turn off the heat and garnish the Little Millet Upma with freshly chopped
cilantro leaves.

8. Serve: You can serve Little Millet Upma hot as is or with a side of lemon wedges for
added flavor.