Whole Shorgum millet with veggies and beans . The wholesome meal for lunch

Whole Shorgum millet with veggies and beans . The wholesome meal for lunch

Mar 13, 2024

Credit Blog images contribution - Gita Chopra  (Canada) an enthusiastic member on ‘Sustainable Living For All’ Group devoted to spreading awareness about Millets and active on Whatsapp, Facebook & YouTube.



  • 1 cup whole sorghum millet (soaked overnight and drained)
  • ½ cup mung beans (moong dal, soaked for 2-3 hours and drained)
  • 1 tablespoon olive oil (or coconut oil for an Indian touch)
  • Whole spices: 1-inch cinnamon stick, 2 green cardamoms, 2 cloves, 2 bay leaves, 1 ½ teaspoon cumin seeds
  • Vegetables: 1 large carrot (chopped), 2 medium potatoes (cubed), 2 small bell peppers (chopped, any color)
  • 1-inch piece of ginger (minced)
  • ½ teaspoon turmeric powder
  • 6 cups water or vegetable stock
  • Salt to taste
  • 2 tablespoons chopped cilantro (for garnish)
  • 1 cup cherry tomatoes (halved, for a Mediterranean touch)
  • ½ cup chopped fresh parsley (can substitute some with fresh oregano or basil for Mediterranean flavor)
  • 1/4 cup toasted walnuts (coarsely chopped, for added texture and a Mediterranean flair)
  • 1/2 cup crumbled feta cheese (optional, for a Mediterranean touch)



  1. Prepare Sorghum and Mung Beans: In a large bowl, soak the sorghum millet and mung beans as directed in the ingredients section. After soaking, drain the water. You could use Garbanzo beans or other beans/pulses as well
  2. Cook Sorghum and Mung Beans: In a large pot, heat the oil over medium heat. Add the whole spices and sauté for a minute until fragrant. Add the ginger and turmeric, sauté for another minute. Add the soaked sorghum and mung beans to the pot along with 6 cups of water or vegetable stock. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes, or until both the sorghum and beans are tender.
  3. Add Vegetables: Halfway through the cooking time of sorghum and beans, add the chopped carrots, potatoes, and bell peppers to the pot. Stir well and continue to cook until the vegetables are tender.
  4. Final Touches: Once the sorghum, beans, and vegetables are cooked, stir in the cherry tomatoes, parsley (and/or oregano, basil), and walnuts. Adjust the seasoning with salt. If the mixture is too dry, add a little more water or stock to achieve a slightly moist texture.
  5. Serve: Garnish with chopped cilantro and crumbled feta cheese (if using). Serve hot as a wholesome and nutritious meal.
This recipe combines the hearty, nutty flavor of sorghum with the freshness of vegetables and the richness of beans, spiced with a blend of Indian whole spices and enriched with Mediterranean elements like cherry tomatoes, parsley, walnuts, and feta cheese. It's a perfect example of how diverse cuisines can come together to create a meal that's not only delicious but also packed with nutrients.

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