Millet Cooked Salad Recipe

by Renu Gulati September 20, 2019

This recipe is a fusion one, similar to the middle eastern tabbouleh. Takes about 15 minutes to make. Light and easy to digest. It is a complete meal in itself in terms of carbs, proteins and veggies though in Ayurveda we classify a complete meal as comprising the six tastes, sweet, sour, salty, pungent, bitter, astringent.

Serves 2

  • ¾ cup of barnyard millet
  • 1 cup of water
  • A pinch of salt
  • 1 small carrot grated
  • A handful of finely chopped green beans
  • ½ cup of water to boil beans
  • 1 tsp cold pressed oil
  • A pinch of hing ( asafetida)
  • ½ tsp black mustard seeds
  • 2 tbsp extra virgin oil
  • ½ a lime
  • ¼ tsp mustard powder/paste
  • A pinch of pepper
  • 1 tbsp chopped mint

Wash millet 3 times using a fine sieve.Put in a pan and add water and a pinch of salt. Bring to the boil then simmer with a lid half on. Cook until tender or dry.

Place beans in a pan with water enough to cover them. Boil until tender

In a wok add 1 tsp oil and place on a low heat. Add mustard seeds once the oil is hot. When the mustard seeds have nearly popped add hing until light brown. Keep on a low heat. Add the grated carrot and cook till tender. Strain the beans and add to the carrots for a few minutes. Switch of the gas. Then add cooked millet. Stir well. Make a salad dressing by mixing lime juice, mustard powder/paste, a pinch of pepper and olive oil. Add to the millet and veg mixture and stir well. The millet salad is ready.



    Click one of our contacts below to chat on WhatsApp

    × Live chat