Recipe by Himanshu Kapoor
Ingredients
-
-
- Foxtail Millets – 2 cups
- Cumin – 2tsp
- Ginger 1 thumb, thinly sliced
- Spring Onion, 3 stalks, sliced
- Green Chilies, thinly sliced
- Peanuts, roasted & remove skin
- Tomato medium, 2pcs, diced
- Kyuri 1 pc deseeded, diced
- Lemon juice from 1 pc
- Bali Artisan Sea Salt 2tsp
- Organic Coconut Sugar 1 tbs
- Coconut Cooking Oil 4tbs
-
Methods:
1. Cook 2 cups of millet with 4 cups of water until the millet is soft, tossed and set aside to let cool. Better to put into the fridge.
2. Heat coconut oil in a pan, add cumin till fragrant, followed with ginger then with spring onion and green chillies. Sauté for 5 minutes.
3. Add on tossed millet, salt, coconut sugar and lemon juice.
4. Garnished with toasted peanut, coriander leaves and edible flowers.
Note: Millet can be substituted with sorghum, pearl barley (jali-jali) or even red rice cooked al dente.
For more details, please click :
Foxtail Millet Salad
