Fragrant Coconut Millet Pilaf With Spiced Chickpeas Recipe

Indian cuisine · 324 calories

About this recipe

Fragrant Coconut Millet Pilaf with Spiced Chickpeas is a delightful fusion of comforting textures and bold flavors. Made with protein-rich foxtail millet cooked in creamy coconut milk, this dish is perfectly complemented by crispy, spiced chickpeas. Infused with aromatic curry leaves, turmeric, and cumin, it captures the essence of South Indian cuisine. This wholesome meal is not only vegan and gluten-free but also rich in protein and fiber, making it ideal for a nourishing dinner. It's easy to prepare and can be served fresh with a squeeze of lime for a burst of tangy freshness. Perfect for a weeknight dinner or an impressive meal for guests, this vibrant dish is as nutritious as it is delicious.

Ingredients

  • 500 g Whole Farm Premium Kangni/Foxtail Millet
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 400G Chtoura Foods Boiled Chickpeas In Brine
  • - Coconut Oil
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Catch Ginger Paste
  • 100 g Catch Garlic Paste
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • - Schweppes Lemon Lime 320ml
  • medium Chilli Green Long
  • 50 g Pluckk Organic Curry Leaves

Instructions

  1. 1. Rinse the foxtail millet thoroughly under running water and soak it for 15 minutes.
  2. 2. Heat 10 ml of coconut oil in a pan, add cumin seeds, and let them splutter for 30 seconds.
  3. 3. Add the curry leaves, green chili, and ginger-garlic paste, sautéing until fragrant.
  4. 4. Drain the millet and add it to the pan, stirring to coat it evenly in the spices and oil.
  5. 5. Pour in the coconut milk, water, and 1 tsp of salt, then bring it to a gentle boil.
  6. 6. Reduce the heat to low, cover, and let the millet cook for 15-18 minutes until tender and fluffy.
  7. 7. Meanwhile, heat the remaining coconut oil in another pan and add the cooked chickpeas.
  8. 8. Sprinkle turmeric, red chili powder, and 0.5 tsp of salt over the chickpeas, stirring to coat them evenly.
  9. 9. Sauté the spiced chickpeas on medium heat for 5-7 minutes until slightly crispy.
  10. 10. Fluff the cooked millet with a fork and transfer it to a serving dish.
  11. 11. Top the millet pilaf with the spiced chickpeas and garnish with fresh coriander leaves.
  12. 12. Squeeze fresh lime juice over the dish for a zesty finish before serving.