Soups & Salads

Barnyard Millet Salad

Barnyard Millet Salad

Of the myriad of Indian festivities “Navratri” is truly widely celebrated, one wherein many North Indians fast for these auspicious 9 days, some to please the deity and others to rest and
rejuvenate their bodies. As a natural outcome respecting both, a conscious adherence to certain select foods has been practised over time. The “Barnyard Millet” or “Mordhan” or Samak” as many of us know it, is quite a multifaceted ingredient and can be used in an assortment of recipes including my all-time favourite salad.

Typically, of bland flavour, I add a host of veggies to these millets, transforming it into this salad which never fails to please even the most demanding palates…Those fasting, can simply avoid the spring onions and still savour this salad just as well! Health Facts: Fair source of protein, easy on our digestion and a low glycaemic index food… so should work well for those with diabetes as well!

Verdict: This salad is a sure shot joyous union of flavours and health….., designed in reverence to your body and respect for our deities….. As always, your feedback is invaluable

 

 

Course Salad
Servings 6 persons
Prep time 15 minutes
Cook time 15 minutes

Ingredients for the Barnyard Millet Salad
( 1 cup=200 ml, 1 tbsp=15 ml)

 

½ cup Barnyard Millet (sama)
3/4 th cup Finely chopped cucumber
½ cup Finely chopped spring onion
½ cup Finely chopped red capsicum
½ cup Finely chopped yellow capsicum
½ cup Finely chopped green coriander leaves
½ cup Roasted peanuts, crushed
3 tbsp Lemon Juice
1 tbsp Olive oil
As per taste Rock Salt

Instructions for the Salad

1. Wash the barnyard millet well and soak in 1 cup of water for 10-15 minutes. Drain
the water after that.
2. Boil 2 cups of water in a saucepan. Add the soaked millet and simmer until the millet
is cooked (about 10 minutes). Keep stirring in between to ensure the millet doesn’t
stick to the bottom.
3. Once cooked, turn off the flame, discard excess water and transfer the millet to a plate
to cool it down. Fluff each grain with a fork, so as to ensure they don’t clump together.
4. After it is cool, add all the ingredients and chill in the fridge for ½ hour to 1-hour max.
serve cold.

Tips:
1. You can make this salad and refrigerate ahead of time for a few hours in case of party.
Just add the salt and lemon juice before serving only, as the salt makes the vegetables release their water.

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