Ingredients

• 1 tsp Mustard Seeds
• 1 cup Hulled Millet
• 1 tsp Curry Powder
• 2-1/2 cups Water
• 1-1/2 to 2 lb Butternut Squash medium-sized, peeled and diced
• 1 tsp Ginger minced
• 1 tsp Sea Salt
• 1 cup Pine Nuts toasted
• 2 Cilantro fresh handfuls finely chopped

• 1 Tbsp Vegetable Oil
• 1 tsp Panch Phoron *
• 1 Ginger 1 inch piece sliced very thin and cut into slivers, divided
• 6 Tomatoes large sized, diced
• 1/2 cup Brown Sugar
• 1/2 tsp Ground Cumin
• 1 pinch Chili Powder (optional)
• 1/4 cup Golden Raisins (or sliced Dates)

Instructions

1. To toast the mustard seeds, heat them in a dry saucepan over medium-high heat, stirring constantly, until the first seed pops, about 30 to 45 seconds.
2. Add the millet and continue toasting and stirring for 3 to 4 minutes, just until fragrant. Watch closely as the grain and seeds burn easily. Add the curry powder and toast, stirring, for 30 seconds more.
3. Slowly pour water into the millet (careful: it will boil up). Add the squash, ginger and salt and bring to a boil. Lower the heat, cover and simmer for 25 minutes or until the millet has absorbed all of the water. Remove from the heat and cool to room temperature. Then stir in the pine nuts and cilantro.
4. Preheat the griddle or griddle pan.
5. Form the millet mixture into about 8 patties and cook about 3 minutes per side or until golden brown.
6. Top each cake with a generous spoonful of Tomato Chutney and serve immediately.

1. Heat the oil in a medium saucepan over medium-high heat and add the panch phoron and half the ginger. Once the seeds begin popping, add the tomatoes and cook over medium heat until they soften, about 5 minutes. Add the sugar, cumin, chili powder (if using) and dried fruit and cook for about 5 to 6 minutes, until the mixture begins to thicken and takes on a glossy sheen.
2. Season to taste with salt and garnish with the remaining ginger and a sprinkle of cumin, to taste.
   
   
   
   Serve warm, at room temperature or cold. Store in a jar in the refrigerator for up to a week.