Millet & Mung Bean Pullao

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Last Updated on December 14, 2020 by Chef Mireille

Millet Mung Bean Pilau

 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.

Jain Millet & Mung Bean Pullao
(adapted from Julie Sahni’s Classic Indian Vegetarian and Grain Cooking)

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.

Mung Bean Pulao

Garnish with garam masala, cucumber slices and tomato slices.

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Chef Mireille

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
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Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
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Comments

  1. Pavani N

    I love trying different whole grains and as a matter of fact, I have an unopened packet of millet in the pantry. This pulao sounds like the perfect dish to make with them.

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