Millet Salad

Ingredients

1/2 cup organic millet

1/2 cup chopped amaranth leaves

Few cherry tomatoes, diced

1 cucumber, diced

1/2 cup green grams, sprouted

2 to 3 garlic cloves, minced

Organic Sesame oil for tempering

Salt to taste

1/2 tsp pepper powder

1/2 tsp cumin powder

1/2 tsp garlic herb seasoning

Lemon juice, for dressing

Method

• Rinse 1/2 cup millet under cold water.

• In a pot, combine the rinsed millet with 2 cups of water.

• Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until the millet is cooked and water is absorbed.

• Once cooked, fluff the millet with a fork and let it cool down.

• While the millet is cooking, prepare the vegetables.

• Finely chop the amaranth leaves, dice the cucumber, and cut the cherry tomatoes into halves.

• Mince the garlic cloves.

• In a large mixing bowl, combine the cooked millet and chopped amaranth leaves.

• Add the diced cucumber, cherry tomatoes, minced garlic cloves, and sprouted green grams.

• Sprinkle salt, pepper powder, cumin powder, and garlic herb seasoning over the salad ingredients.

• In a small pan, heat a teaspoon of organic sesame oil.

• Add the minced garlic cloves and sauté until golden and fragrant.

• Pour the tempered garlic oil over the salad.

• Gently toss all the ingredients together until well combined, ensuring the seasoning and tempering coat the salad evenly.

• Squeeze fresh lemon juice over the salad for a tangy kick.

• Serve the millet salad fresh as a nutritious and flavorful dish, perfect for a light meal or as a side.

Enjoy your Millet Salad with Amaranth Leaves and Green Grams!