I’d never really been much of a fan of millet, but every now and then I get a craving for something different. This dish was created as an alternative to a rice or bread-based accompaniment to Indian vegetable dishes. A mix of vegetables, nuts, and spices, this dish is a bit like a biryani, but drier and more suited to a side dish than a standalone.
Here’s how to knock up a light Indian-style side dish that’ll replace rice on those occasions when you want something a bit different… 😉
Flavour: Savoury & slightly spiced
Serves: 4 as a side dish, or 2 as a main meal
Ingredients:
- 1 cup millet
- half teaspoon turmeric powder
- 1 teaspoon salt
- 1 tablespoon sunflower oil
- 1 small onion, finely sliced
- 1 clove garlic, finely minced
- 1 teaspoon fresh ginger, finely minced
- 1-2 chillies (I’ll leave it up to your tastebuds to decide how many and which kind!)
- half cup cashews (raw or roasted – either is fine)
- 1 large carrot, finely diced
- 1 cup white cabbage, finely shredded
- 2 teaspoons curry powder of your choice
Optional extra veggies:
- Zucchini, finely diced
- cauliflower, broken into tiny florets
Directions:
- Bring millet to boil in small pan (with lid on) with one and a half cups water , half teaspoon turmeric powder, and half teaspoon salt
- Once your millet is boiling, turn heat down to low, and steam for 25 minutes
- Cook onion over high heat until it turns translucent
- Reduce heat to medium, and continue cooking until onion turns slightly golden
- Add salt, garlic, ginger, chilli, and cashews, stir in, and cook for two more minutes
- Toss in vegetables, stir well, and cook for 2 more minutes
- Add curry powder, stir in, and cook for 3 more minutes
- Stir in the millet, and take off the heat
- Transfer to serving dish, and enjoy wile piping hot!