Skip to main content

Millet Vegetable Pulav

As the weather outside starts getting chilly, our craving for warm comfort foods will be on the rise too. This is one such meal that my family turns to on such days. It falls somewhere between a coconut rice and a vegetable pulav. Originally made with basmati rice, but ever since we have fallen in love with the nutty texture of the millet over the past year, we substitute rice with millet on many dishes. It is a wholesome meal with millet being a protein rich carb, and with addition of the veggies, coconut milk and coconut oil you get the whole deal of protein, good carb, good fat and vitamins.

  • Pearl millet - 1 cup (preferably soaked for 3-4 hours)
  • Homemade coconut milk - 1 cup (recipe here)
  • Homemade tomato paste - 2 Tbs. (see notes below)
  • Green beans - 2 cups (cut into 1/2 inch pieces)
  • Carrot - 1 medium (diced into 1/2 inch cubes)
  • Onion - 1 medium (diced into 1/2 inch cubes)
  • Bay leaf - 1
  • Spice mix - 1 batch (recipe below)
  • Minced ginger and garlic - 1 Tbs. each
  • Cold pressed virgin coconut oil - 1 Tbs.
  • Turmeric powder - 1/2 tsp
  • Sea salt - as per taste
  • Chopped cilantro - 1/2 cup

  • Add millet along with a cup of water, half of spice mix, half of minced ginger/garlic, bay leaf and salt to a pressure cooker or sauce pan and cook till water is absorbed. 
  • Millet will only be cooked 3/4th. Rest will be done along with the veggies.
  • Heat coconut oil on medium heat in a bigger pan and add diced onion and remaining ginger/garlic sauté for a few seconds. 
  • Add the tomato paste, diced veggies, remaining spice mix, turmeric and mix well. 
  • Add coconut milk cooked millet and simmer on medium heat till liquid is absorbed. 
  • Garnish with chopped cilantro and serve warm.



Note 1: I am doing this in 2 steps to avoid overcooking the veggies. Another way to achieve that is to use a rice cooker for the whole process. That way you can start adding the veggies and coconut milk once millet is 3/4th cooked

Note 2: to make tomato paste, simmer tomatoes on low-medium heat till liquids are reduced. Purée in blender and store refrigerated for up to a week. You could also use fresh finely chopped tomatoes. 




Spice mix:
  • Cinnamon - 1 inch stick
  • Cloves - 5
  • Cardamom - 6
  • Black pepper -10
  • Grind everything to a powder using a coffee/ spice grinder.
Sharing this on
Wellness weekend
Healthy Vegan Friday




Comments

  1. This looks and sounds so good! I'm a little confused about the spice mix. How many teaspoons of cloves, cardamon, and black pepper? (I just have the ground versions of the spices.)

    ReplyDelete
    Replies
    1. Thanks Christiana :-)
      For spices, I would start with 1/4 tsp of ground cloves and 1/2 tsp each of cardamom & pepper. If you feel like you want more flavor, you can add more towards end of cooking.

      Delete

Post a Comment

Popular posts from this blog

Hot'n'Sour Ash Gourd Soup

There are some vegetables that you take for granted as you get it in abundance, but then when you are in a place where you don't get it at all, that is when you really miss those simple pleasures in life. The ash-gourd, or the Kumbalanga as we call it in Malayalam (Poosanika in Tamil) is one such vegetable. Back home you use it almost every other day in a variety of ways. 
This time we decided to talk to our local farmer to grow some Indian vegetables that we really miss, especially eating them fresh from the farm. The list included okra, ash-gourd, long beans, bottle-gourd and ribbed-gourd.., and boy they did grow them really well. So back to the ash-gourds, they came up so well and we are having a wonderful time eating them, while also helping out our local farmer by consuming his produce. 
In Ayurveda and other traditional eastern medicine practices, ash-gourd is known to be used as a general tonic for its restorative properties. It is rich in many vitamins and minerals. It co…

Szechuan Shrimp and Cauliflower

Happy Chinese New Year!!! We are celebrating Chinese new year day with probably my first venture into Chinesecuisine. I decided to go with Szechuan region, which is known for the hot'n'spicy dishes. I had to make my own version of a Szechuan sauce to work with the ingredients that I had in my pantry and to stick to my quicknhealthy standards. I also made another even simpler everyday Chinese dish which is Chinese Okra and Egg Stir Fry, both served with rice. That is for another day and another post :-)

For Szechuan sauce:
Rice - 1 Tbs (soaked for a few hours)Red chilly - 4-5Garlic - 3-4 clovesNama shoyu - 2 TbsToasted sesame oil - 2 Tbs Apple cider vinegar - 1 Tbs Sea salt - as per taste Directions:
Using a mortar and pestle, crush/grind the soaked rice, garlic and red chilly to a paste. You can add a couple of tablespoons of water to aid the process. Transfer the paste to a small bowl, add the remaining ingredients and whisk well. For the main dish: 
Wild caught shrimp - about 10 …

Amaranth Upma for a Wholesome Spicy Breakfast

Amaranth is something new I am introducing to this blog. It is from the same amaranth family that we use as greens in India and many other parts of the world. Amaranth is not a grain, but is a seed and contains good protein which you cannot get from many other vegetable sources. Similar to other grain-like cereals/seeds, amaranth is good to include in your diet for a complete protein rich nutrition.


Now for today's recipe, I am posting something savory and spicy. I have been told a few times by readers that I post too many sweet things. Maybe because I am a sweet person ;-). So here is something spicy and cozy for a winter morning breakfast or brunch. It is wholesome, with good carb and protein from amaranth, good fat from coconut, and you can add your choice of veggies to make it more nutritious. 

Amaranth - 3/4 cup ( soaked overnight )Coconut oil - 1 TbsMustard seeds - 1 tspGreen chilly - 1-2Ginger - 1 inch pieceRed onion - 1Tomato - 1 medium Veggies - 1 cup (chopped) (optional)Sh…