This gluten-free grain is a staple in Asia and India. As gluten-free food demand is on the rise, millet is now hero in western countries. Step back on processed foods marketed as gluten-free. They either lack key nutrients or loaded with chemicals. A variety of millets are available. They can be cooked like rice, pasta or to a creamy texture like grits. Whichever fits your preference and diet. From any of your favorite rice or pasta dish, safely substitute rice/pasta with millets. I made this dish with Proso millets. Proso millets in other languages is called Varigelu in telugu, Baragu in kannada, pain varagu in tamil, Cheena in bangali, Vari in marathi, cheno in gujarati, bachari bagmu in oriya… Though in Asia countries as India, China, Nepal etc millet is a common staple, for western countries, it is a bird food.
Millet is a healthy grain that offers many benefits. It carries excellent nutrition. It offers protein in vegetarian source. Improves heart, digestive, immune, muscle and nerve health. It doesn’t raise blood glucose levels hence is diabetic friendly. It protects from raising glucose levels.
Proso Millets can be healthy rice, pasta substitutions. They have more earthy, nutty taste than white and brown rice. Barnyard millets are better substitutions for grits, polenta kind of creamy textured dishes.
I happened to have rutabaga and napa cabbage in my fridge. So I substituted rutabaga for potato and napa cabbage for carrot. Pulav can be made with a variety of vegetables while Beans, Carrots, potato and peas are norm.
- 1 cup millets
- 1 small Napa cabbage - can substitute with carrots or beans
- 1 rutabaga - can substitute with potato
- 1 red onion
- 2 tbsp - ghee or your favorite oil
- 1 tsp - cumin seeds
- For spice powder
- ½ cup - bengal gram lentils (Channa dal)
- ½ cup - black gram lentils (urad dal)
- 5-8 red chillies
- 1 tbsp - coriander seeds
- ½ cup dry coconut
- ½ cup curry leaves - optional
- Roast spice powder ingredients individually. Make sure curry leaves are well roasted and all dry.
- Grid all to a coarse powder.
- Cook millets in 2 cups of water. Let them cool.
- Juliane cut Rutabaga, onion and Napa cabbage.
- Heat ghee or oil in pot.
- Add cumin, fry till golden brown.
- Add Rutabaga first. Let them cook for 1 min while lid closed.
- Now add remaining vegetables and salt. Stir. Cook till soft yet crunchy.
- Add spice powder. Stir.
- Add cooked millets. Stir and cook for 2-3 minutes.
- Serve hot.