In a small dish, stir together the cumin, salt, turmeric, black pepper, cinnamon and cayenne. Set this aside for now.
Press the saute button on your Instant Pot (IP) and heat up your inner pot (without the lid) for 2 minutes. Add the carrot and onion and saute for 5 minutes, stirring occasionally.
Add the spice mixture that you set aside earlier, along with the millet, garlic and ginger. Stir and cook for an additional minute. Turn off the IP.
Add the water and bay leaf and stir to deglaze the pot. Lock the lid into place, making sure the nozzle is pointed in the sealing position.
Use the manual (pressure cook) mode and set the timer for 8 minutes. When the timer goes off, use the natural release method. When all the pressure is out of the pot, carefully take off the lid, remove the bay leaf, and stir in the raisins.
Allow to cool completely before storing in the refrigerator.
Stove Top Directions
In a small dish, stir together the cumin, salt, turmeric, black pepper, cinnamon and cayenne. Set this aside for now.
Heat a medium-sized pot over medium heat for 2 minutes. Add the carrot and onion and saute for 5 minutes, adding a splash of water if they stick.
Add the spice mixture that you set aside earlier, along with the millet, garlic and ginger. Stir and cook for an additional minute.
Add the water and stir to deglaze the pot. Add the bay leaf and increase the heat to high and bring to a boil, then reduce the heat to low, cover with a lid, and simmer for 18 minutes, until the vegetables and millet is tender and the water has evaporated.
Remove from the heat and stir in the raisins. Allow to cool completely before storing in the refrigerator.