Golden Millet And Lentil Pulao Recipe

Indian cuisine · 446 calories

Golden Millet and Lentil Pulao recipe

About this recipe

Golden Millet and Lentil Pulao is a delightful Indian dish perfect for a wholesome lunch. Combining protein-rich lentils, fluffy millet, and fragrant spices, this recipe creates a harmonious balance of flavors and textures. The golden hues from turmeric and the vibrant green of spinach and peas make it visually appealing. With 52g of protein, this meal is ideal for those seeking sustained energy and muscle recovery. The dish is cooked in one pan, making it convenient for busy professionals. Serve it warm for a comforting meal that satisfies both hunger and taste buds. Whether you're looking for a unique vegetarian option or a high-protein meal, this pulao will quickly become a favorite.

Ingredients

  • 5 Kg Gi Surati Kolum Rice 5kg
  • 454G Yellow Millet, 454G
  • 400G Holland & Barrett Vegan Soy Protein Mince
  • 100 G Fresh Green Peas 100g
  • 1 Bunch Spinach Fresh 1 Bunch
  • 100G Fresh Green Chillies - 100G
  • 240G Spice Kitchen Curry Blend Trio, 240G
  • - Indian Spice Company Cinnamon
  • - Biona Capers In Olive Oil
  • 400G Greenfield Himalayan Salt Fine 400G

Instructions

  1. 1. Rinse the millet and rice thoroughly under running water and soak them for 20 minutes.
  2. 2. Heat olive oil in a large pan and add the cinnamon stick and green chillies, sautéing for 30 seconds.
  3. 3. Add the Spice Kitchen Curry Blend Trio and sauté for another minute to release the spices' aromas.
  4. 4. Stir in the soy protein mince and cook for 2-3 minutes until lightly browned.
  5. 5. Drain the soaked millet and rice, then add them to the pan, stirring to coat them evenly with the spices.
  6. 6. Pour in the water and add salt, bringing the mixture to a boil.
  7. 7. Reduce heat to low, cover the pan, and let the mixture simmer for 15 minutes.
  8. 8. Add the green peas and spinach to the pan, gently stirring them into the pulao.
  9. 9. Continue to cook for an additional 5 minutes, ensuring all the water is absorbed and the grains are tender.
  10. 10. Remove the cinnamon stick, fluff the pulao with a fork, and let it rest for 2-3 minutes.
  11. 11. Serve the golden millet and lentil pulao warm, garnished with fresh coriander if desired.