Spicy Tandoori Millet And Chickpeas Recipe

Indian cuisine · 193 calories

Spicy Tandoori Millet and Chickpeas recipe

About this recipe

Spicy Tandoori Millet and Chickpeas is a hearty, garden-fresh dish that combines the wholesome goodness of millet and protein-packed chickpeas with the vibrant flavors of Indian spices. Perfectly suited to busy professionals seeking comfort and nutrition, this vegan and -free recipe delivers a satisfying meal without compromising on dietary preferences. The tandoori spice blend infuses warmth and depth, while fresh vegetables elevate the dish with a touch of brightness. This budget-friendly recipe is simple to prepare, making it a great choice for a nourishing lunch that fits seamlessly into your day. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 100 g Coriander Leaves
  • 500 Grms Ragi / Nachni Atta Millets Atta 500 Grms
  • 500 g Tomato - Hybrid
  • 500 g Capsicum Green
  • 1 pc (approx. 500 g to 800 g) Cabbage
  • - Tandoori Seasoning 50g
  • 100 g Lemon
  • 400G Chtoura Foods Boiled Chickpeas In Brine
  • - Coconut Oil
  • 50 g Asafoetida Powder
  • 20 g Turmeric Powder
  • 100 g Red Chili Powder
  • 100 g Jeera
  • 100 g Salt

Instructions

  1. 1. Rinse the millet thoroughly and dry-roast it in a pan over medium heat for 2-3 minutes until aromatic. Set aside.
  2. 2. Heat the coconut oil in a deep pan over medium heat. Add cumin seeds and asafoetida, allowing them to sizzle for 30 seconds.
  3. 3. Add the chopped tomatoes, green bell peppers, and shredded cabbage. Stir well and cook for 5-7 minutes until softened.
  4. 4. Mix in the tandoori masala, turmeric powder, red chili powder, and salt. Stir to combine the spices with the vegetables.
  5. 5. Add the roasted millet and cooked chickpeas, stirring well to coat them evenly with the spice mixture.
  6. 6. Pour enough water to cover the millet and chickpeas, then bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 15-20 minutes until the millet is fully cooked and the water has absorbed.
  7. 7. Turn off the heat and fluff the millet with a fork. Garnish with fresh coriander leaves and squeeze lemon juice over the dish.
  8. 8. Serve hot, and enjoy a comforting, protein-packed meal.