Kodo millet Pilaf is a delicious and nutritious one pot meal that is easy to make. Great to pack for lunchbox.
After yesterday’s Mixed Millet Upma, today I have a filling and flavorful lunch recipe using millets. I have to say this Kodo Millet Pilaf is probably my most favorite of the 3 recipes I tried this week. It’s easy to make and the millets absorb all the lovely flavors in the dish.
There are so many different millets out there that I easily get confused. Some of them look almost the same too. So here’s close up look of Kodo millet – these are small and cool pretty quick when compared to other millet varieties.Few years ago whole millets were very hard to find in the Indian groceries here. But recently most of the well stocked Indian groceries carry whole millets, flours and even rawa. The best thing about them is they are versatile and can be used in Indian or international dishes.This kodo millet pilaf is cooked in the pressure cooker similar to regular rice pilaf – takes almost the same amount of time. Soaking the grains for about an hour helps in making them more easily digestible and easy to cook. This recipe is from Paddu’s Kitchen and is very easy to put together.Use any and all of your favorite veggies to make it more colorful and filling. I used frozen mixed vegetable mix which had green beans, carrot, green peas and corn. Serve this Kodo Millet Pilaf with some raita or a curry for a filling meal. Lets check out what my fellow marathoners have cooked today for BM# 94.
1tspRed Chili powder (adjust as per taste preference)
Soak millet for at least 30 minutes.
Heat oil and ghee in a pressure cooker; add the whole spices and cook for 30 seconds.
Next add the onions, ginger~garlic paste, green chilies and cook for 4~5 minutes or until the onions are lightly browned around the edges.
Add the cilantro and mint and cook for 30 seconds.
Add the mixed vegetables and cook for 3~4 minutes. Season with red chili powder, salt and garam masala. Mix well.
Stir in the drained millet, lemon juice and add 2½ cups of water. Cover the pressure cooker and cook for 3 whistles. Let the pressure subside naturally. Gently stir and serve hot with raita or chuntey of choice.