Millet & Mung Bean Pullao

Last Updated on December 14, 2020 by Chef Mireille

 I’m celebrating millet this week. First there was Bajre Ki Kheer (Millet Pudding) earlier this week and today we have a savory presentation utilizing this heart healthy grain.

The Jain community are strictly Vegetarian. The Ahmedabad Jains from the northwestern Indian state of Gujarat cook with a variety of grains including millet and barley.
This millet based pullao is one example.

Serves 6
Ingredients:

• 1/2 cup whole mung beans, soaked for 6 hours
• 1 cup pearl millet
• 2 bay leaves
• 5 tablespoons ghee
• 1 1/2 teaspoons mustard seed
• 1 1/2 teaspoons cumin seed
• 1 large onion, chopped
• 3 green chiles, chopped
• 1 tablespoon ginger, finely chopped
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon ground turmeric
• juice of 1 lemon
• 1 teaspoons salt
• 1 1/2 cups water
• 1 1/2 teaspoons garam masala
• 1 cucumber, peeled and sliced
• 1 tomato, sliced

In a deep pot, heat 2 tablespoons of the ghee with the bay leaves and the millet. Cook on high heat for 2 minutes. Reduce to medium and cook for 5 minutes, until millet is toasted and a little browned. Remove from pot and set aside.
Add the remaining ghee and heat. Add cumin seed and mustard seed. Cook for about 1 minute, until cumin changes color. Add onion, chiles and ginger. Cook for about 5 minutes, until onion is slightly browned.
Add ground cumin, coriander and turmeric. Cook for 1 minute. Add toasted millet, soaked mung beans, lemon juice, salt and 1 1/2 cups water. Bring to a boil. Reduce to a simmer.

Cover and cook for 30 minutes.

Garnish with garam masala, cucumber slices and tomato slices.

This post is for the CC Challenge of the month

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Chef Mireille