I tried out this millet pulao which turned so good!
I had some boiled chickpeas that I added to this yummy vegetable pulao. Taste and health in every mouthful loaded with juicy steamed vegetables.
This is what I call a real one-pot meal!
- Kodo millet: ¼ cup
- Mixed vegetables: ½ -3/4 cup (carrots, beans, cauliflower, potato, capsicum, cut into even-sized cubes)
- Tomato: 1/4 cup
- Green chili: 1 nos
- Onion: ¼ cup (chopped)
- Ginger: 1 inch
- Garlic: 5 cloves
- Cumin powder: ½ tsp
- Coriander powder: ½ tsp
- Garam masala Powder: ½ tsp
- Rock salt: to taste
- Coriander leaves: 2tbsp
- Cumin seeds: ½ tsp
- Soak millets for 2 hrs.
- Cook in 3 times water until cooked soft. Fluff it up with a fork and leave aside to cool.
- Steam all vegetables and keep aside.
- Make a paste of tomato, onion, ginger, garlic and green chili.
- Heat a pan, add cumin seeds, when it splutters add the ground paste and sauté until the raw smell is gone.
- Add cumin powder, garam masala powder, coriander powder and sauté for 2 minutes.
- Add to it the cooked millets to combine well.
- Add the steamed vegetables and mix gently. Stir in chopped coriander leaves.
- Turn off the flame and cover and leave to rest for 5 minutes.
- Serve hot with raita
- You can use little millet/barnyard millet or foxtail millet in this recipe.
- I added some boiled chickpeas, it is optional. You could also add boiled peanuts.
- Food group: millets and vegetables
- Together this combination can be a meal by itself.
- Millets are gluten-free, rich in fibre and high in nutritional value. They are a good option to add variety to your meals or when you want to go grain-free.
- Raw and steamed vegetables are great to make a meal filling, refreshing and contain enzymes that help with digestion.