Rinse the millet in a sieve under running water. Put the oil and cumin seeds in a 2-quart (2-L) saucepan, place over medium-high heat, and cook, stirring frequently, until fragrant and darkened a shade, 1½ to 2 minutes. Add the millet and cook, stirring frequently, until you can just smell the millet (it smells a bit like cornmeal), about 3 minutes. Stir in the salt and 2½ cups (600 ml) water (carefully, as it will sputter a bit), bring to a boil over high heat, then lower the heat to low, cover, and cook until all the water is absorbed and the grains are tender, 20 to 25 minutes. Fluff and serve.