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

Ingredients

• 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

Method

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.