That’s what the millet journey is all about. I wish to reach out to more people to come to this path, embrace these grains not as medicine but as fun meals. Millets are fun after all.
KODO MILLET MEXICAN SALAD
Ingredients: (serves 2)
• ½ cup Steamed Kodo Millet
• ½ cup Kidney Beans
• ¼ cup Steamed Corns
• 8-10 Cherry Tomatoes
• 2 tbsp Fresh herbs like Mint, Coriander, Cilantro, Parsley, etc
• 1 tsp Dried Herbs (I used crushed Rosemary and Oregano)
• 1 tbsp Extra Virgin Olive Oil
• 1 tsp Brown Sugar (or any unprocessed Sugar)
• Juice of half Lemon
Method:
1. Thoroughly wash and soak Kodo millet for 6-8 hours. Once soaked, steam it and allow it to cool.
2. Now in a mixing bowl, start adding kidney beans, sweet corn, tomatoes.
3. In a mortar and pestle, crush dried herbs with olive oil, sugar and salt. Mix and add to the salad. Mix it all well.
4. Add fresh herbs and top it up with lemon juice.
5. Try consuming this salad fresh and pair it with a slice of bread or just barbequed veggies.
6. Enjoy, refer to the video attached.
Shalini Rajani is the founder of Crazy Kadchi and holds innovative Millets Cooking Workshops for all age groups.