Golden Coconut Millet Bowl Recipe

About this recipe

A warmly spiced, creamy millet dish infused with coconut milk and vibrant veggies for a satisfying and nutritious dinner.

Ingredients

• NaN Grami Natural Finger Millet
• NaN Aroy-D Coconut Milk
• 1 Kg Tomatoes 1kg
• 100 G Fresh Green Peas 100g
• 1 piece Yellow Bell Pepper
• 1 L Olive Oil – Organic
• Each Pepper Red- Each
• 60G Toasted White Sesame Seeds, 60G
• 400 g Trs Turmeric Powder 400G
• - Mccormick Cumin Powder
• - Wilton Wholefoods Cardamom Powder 10g
• 750 G Top-Op Table Salt Drums
• 400G Whole Chickpeas In Water

Instructions

1. 1. Rinse the millet thoroughly under running water and set aside.
2. 2. Heat olive oil in a pan over medium heat and add the turmeric, cumin, and chili powders, stirring to bloom the spices.
3. 3. Chop the tomatoes finely and add them to the pan, cooking until softened and slightly reduced.
4. 4. Add the millet to the pan and toast for 2 minutes, stirring frequently to coat in the spice mixture.
5. 5. Pour in the water and coconut milk, then add salt and stir well to combine.
6. 6. Cover the pan and simmer over low heat for 15 minutes, or until the millet is tender and the liquid is absorbed.
7. 7. Dice the bell peppers and add them to the pan along with the green peas, cooking for another 5 minutes.
8. 8. Stir the millet mixture gently to combine the vegetables evenly and adjust seasoning if needed.
9. 9. Let the dish rest for 2 minutes before serving to allow flavors to meld.