Healthy Kodo Millet Pilaf with Seasonal Vegetables
35 minutes
1105 reads
About Healthy Kodo Millet Pilaf with Seasonal Vegetables
Discover the delicious and nutritious world of Kodo millet with this vibrant pilaf! Packed with earthy Kodo millet and a medley of seasonal vegetables like red pumpkin and bottle gourd, this gluten-free recipe is both budget-friendly and incredibly satisfying. A perfect blend of ancient grains and modern flavors, it's a healthy and delicious meal for the whole family.Unlike refined grains, Kodo millet is naturally low in calories, high in fiber, and requires minimal resources to grow, making it an eco-conscious choice. This recipe is easily adaptable – feel free to substitute your favorite vegetables for a customized culinary experience. It's a great way to introduce the nutritional benefits of millets into your diet.This recipe is not only a delicious alternative to traditional rice pilaf but also a fantastic way to explore the diverse world of millets. Whether you're a seasoned cook or a beginner, this recipe is simple to follow and delivers exceptional flavor and texture.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Vegetables
- 100 gm Pumpkin cubed, red
- 100 gm Bottle Gourd cubed, lauki
- 1 medium Beetroot about 100g, diced
- 15 leaves Beetroot Greens
- 100 gm Peas fresh or frozen
Spices & Seasoning
- 1 tsp Turmeric Powder haldi
- 1.5 tsp Salt or to taste
- 1 tsp Mustard Seeds rai
- 1 tsp Gram black, split, split and skinned, urad dal
- 5 leaves Curry Leaves
- 3 Chilies red, whole or broken
- 1/2 tsp Asafoetida hing
- 2 tbsp Clarified Butter ghee, or oil
- 3 cup Water for kodo millet
- 2 cup Water for little millet
- 1/4 cup Coriander for garnish
Instructions
Prepare the Millets
- Rinse the Kodo millet and little millet separately. Cook the Kodo millet in 3 cups of water until tender. Cook the little millet in 2 cups of water until tender. Avoid overcooking.
Prepare the Vegetables
- Dice all vegetables except beetroot greens. Steam or boil the vegetables until tender-crisp. Avoid overcooking to retain nutrients and texture.
Sauté the Spices
- Heat 1 tablespoon of ghee in a pan. Add mustard seeds and let them splutter. Add split black gram, red chilies, curry leaves, and asafoetida. Sauté for a minute until fragrant.
Combine and Simmer
- Add the turmeric powder and steamed vegetables to the pan. Sauté for 2 minutes. Stir in the cooked millets and salt. Cook for another 3 minutes, allowing the flavors to meld.
Garnish and Serve
- Garnish with fresh coriander leaves. Serve hot, optionally with a dollop of ghee and your favorite chutney or pickle.
Recipe Notes
Expert Tips for the Perfect Kodo Millet Pilaf
- For a richer flavor, toast the millets lightly in a dry pan before cooking.
- Feel free to experiment with other vegetables based on your preference and seasonality. Spinach, carrots, and green beans would be delicious additions.
- If you prefer a softer texture, cook the millets for a few more minutes.
- For a spicier pilaf, add more red chilies or a pinch of red pepper flakes.
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Recipe Nutrition
Calories: 166kcalCarbohydrates: 1gProtein: 3gFat: 16gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 9.6gSodium: 1710mg
Kirti Misra
Articles: 101
4 Comments
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I’m thrilled to try this recipe!
Absolutely mouthwatering! Great share.
Such a scrumptious dish! Thank you.
This looks incredible! Thank you.