Kodo Millet Salad

Millets in may series post 4- Millet Salad

I am not a big fan of salads. But this millet salad just won my heart. This recipe is from the Sahaja millet based calender, from where I collected few recipes for the series. All the fresh pomegranate, corn, carrot and sprouts, together with the tempering just makes the perfect salad. The coconut adds a fresh twist and the lemon adds a tangy twist to the salad. This colorful bowl of goodness is a complete, nutritious meal in itself. Or you can even serve at as a starter. Surely, kids will love this salad, with their favourite corn and pomegranate. An amazing way to include millets and sprouts in your diet. Give this wholesome salad a try today!

Health benefits of Kodo Millet- It contains a lot of fiber; hence it is useful for diabetic people. It is very easy to digest and helps in weight reduction. It is excellent for strengthening the nervous system. Controls high blood pressure and keeps a check on cholesterol level. It is gluten free and suitable for people of all ages.

Preparation time: 10 minutes| Cooking time: 10 minutesCourse: Starters| Cuisine: Indian

Ingredients:

Kodo millet- ½ cup

Boiled corn- ¼ cup

Sprouted and boiled green gram dal- ¼ cup

Fresh grated carrot- ¼ cup

Grated coconut- ¼ cup

Pomegranate arils- ¼ cup

Lemon juice – 1 tsp

Salt- as needed

For seasoning:

Coconut Oil-1 tblsp

Mustard seeds- ¼ tsp

Urad dal- ¼ tsp

Green chilies- 2 to 3 (slit)

Curry leaves- a little

Hing- a pinch

Method:

1.      Dry roast ½ cup of kodo millet. Wash and clean it. Add the millet to a pressure cooker along with ½ spoon of oil and one cup of water. Cook for one whistle and switch off. Let the pressure release on its own. Open the cooker lid and add few drops of oil to it. Gently fluff it with a fork, so that it remains grainy.

2.       Add boiled corn, grated carrot, grated coconut, pomegranate arils, boiled green gram and salt. Gently mix it.

3.      Add a spoon of lemon juice and give a mix.

4.      For seasoning, heat oil in a kadai. Add mustard seeds, urad dal, slit green chilies, curry leaves and hing. When it splutters, switch off flame.

5.      Add the seasoning to the salad and mix it gently.

Notes:

·        You can substitute lemon juice with grated raw mango.

·        You can also add some other raw veggies, which your kid would prefer in salad.

Step by step pictures

dry roast 1/2 cup of  kodo millet.

wash and clean it.

add it to pressure cooker long 

with 1/2 spoon oil and 1 cup water

pressure cook for 1 whistle.

let the pressure release on its own.

add a few drops of oil to that and 

fluff it with a fork

add boiled corn, boiled green gram sprouts,

pomogranate arils, grated coconut, 

grated carrot and salt. give a gentle mix

add a spoon of lemon juice

give a mix

prepare seasoning with mustard seeds,

urad dal, curry leaves, green chilies and hing

add it to salad 

give it a gentle mix