Millet, one of the earliest cultivated crops of humankind, is often referred to as a grain, but it is actually a seed, and a very versatile one at that. Though sold as bird food in some countries, millets form the staple food for over a third of the world’s population across Africa, Asia and Eastern Europe. These tiny round seeds are rich in antioxidants, protein, fiber and other nutrients, and are cooked like any other grain such as rice or quinoa, and can replace these ingredients in porridges and pilafs.The mild, slightly sweet flavor of millet also lends itself to a variety of uses: It can be milled into flour and used to make gluten-free cake, salads and sweets, or cooked whole and served like a risotto. Consider making millet your go-to ingredient for any occasion.

Total time 20-25 minutes.
Serving : 5

2 cups cooked kodo millet
1/2 cup white beans (soaked and boiled with salt)
2 tbsp olive oil
1/2 cup finely chopped tomatoes
2 green chilies
1/4 cup onion (finely chopped)
1/4 cup yellow bell pepper(finely chopped)
1 tsp ginger (finely chopped )
1 tsp cumin seeds
1 tsp chili flakes
5-6 black pepper whole
1 tsp hot chili sauce
1 tbsp lemon juice
1 tsp sugar
Salt to taste
*For Garnishing:
ginger jullians

1. Place oil in a pan and heat at medium-high
2. Add cumin seeds, pepper, chillies, onion, yellow capsicum, ginger and saute
3. Add tomatoes and continue sauteing
4. When the oil separates, add boiled beans and cooked kodo millet, along with chili flakes, hot chili sauce, sugar, lemon juice, salt and mint leaves.
5. Stir the mixture gently so to not break the millet seeds
6. The end product should be creamy, not soupy and it should be very chewy and not mushy.
7. Garnish with ginger julienne and serve with mango-dill raita.

Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to


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