Wholesome Millet Pulao: A Guilt-Free, Flavor-Packed Delight

This was created by Sonal Maam during the Millet potluck during Dr. Khader Valli session in Consulate General of India Houston

You could use anyy of the 5 grains - Kodo, little, barnyard, foxtail or browntop millets.

Intro:

Looking for a comforting yet nutritious one-pot meal? This Millet Pulao is a hearty, wholesome alternative to traditional rice pulao—perfect for lunchboxes, potlucks, or weeknight dinners. Packed with the goodness of soaked millets, vibrant veggies, warming spices, and a touch of ghee, this dish not only supports your health but also encourages sustainable and conscious eating. Whether you're a millet enthusiast or just getting started on your healthy food journey, this simple recipe will win your heart (and your gut)!

Ingredients:

• 1 cup Millets (any variety – soaked for 6 to 8 hours)

• Chopped vegetables of your choice (carrots, beans, peas, etc.)

• 2–2½ cups Water (use soaking water as part of this)

• 1–2 tbsp Oil/Ghee (or a mix)

• 1 tsp Jeera (Cumin seeds)

• 1 Bay leaf (Tej Patta)

• 1–2 Green chilies (slit)

• 1 tsp grated Ginger

• 1–2 small Cinnamon sticks

• 2–3 Cardamom pods

• A handful of Cashews and Raisins

• 1 medium Onion (chopped)

• ½ tsp Turmeric

• Salt to taste

• ½–1 tsp Red Chili Powder (adjust to taste)

• Coriander leaves for garnish

Instructions:

1. Soak the Millets of your choice for 6 to 8 hours. Drain and keep the water aside for cooking.

2. Chop vegetables into small, uniform pieces.

3. For the tadka (tempering):
   Heat oil/ghee in a thick-bottomed pan. Add cumin seeds, bay leaf, green chilies, ginger, cinnamon, and cardamom. Sauté briefly until aromatic.

4. Add cashews and raisins. Stir lightly till the cashews turn golden.

5. Add chopped onions and sauté until soft and translucent.

6. Mix in vegetables and stir well.

7. Add turmeric and salt. Sauté briefly (do not overcook as they’ll cook further with the millets).

8. Add the soaked millets and the reserved water (2 to 2½ times the millet quantity).

9. Add red chili powder and any other masala you prefer. (This recipe keeps it simple with just red chili powder.)

10. Reduce heat to medium-low, cover the pot with a lid.

11. Let it cook for 10–15 minutes, or until millets are fully cooked and water is absorbed.

12. Garnish with fresh coriander and serve hot with raita or plain yogurt.

Tips:

• Millets absorb flavors well, so don’t hesitate to experiment with spices and herbs.

• You can substitute cashews with peanuts or skip nuts for a nut-free version.

• Great for kids, lunchboxes, and get-togethers—healthy and delicious!

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