One of the COVID 19 quarantine internalizations has been the desire to incorporate more miller’s into our day to day diet. Attribute the inspiration it to a few IG pages, food conversations with a friend and just a general inclination to cleaner and healthier cooking/eating. While I have played with Raagi, Juwaar flours in my cooking from time to time, I landed on whole Juwaar at the Indian store recently. And this salad was born like most of my dishes r- from ingredients in the pantry and the fridge. I was surprised at the unique texture and sweetness of this millet.
Ingredients
Juwar- 1.5 cups
Boiled beet cubed - 1 large
Chopped cucumber- 1/2
Chopped 🍅 tomato-1/2
Chopped kale 🥬 leaves-1 cup
Chopped Green onions -2
Finely chopped fresh mint- 2-3 tsp
Chopped green chilies- 1
Crumbled feta cheese-2 tbsp
Chopped green chilies- 1
Crumbled feta cheese-2 tbsp
Salt to taste
Chaat masala- 2 tsp
Lemon juice - 1/2 a lemon 🍋
Directions
Boil the juwaar in IP for 10 minutes with some salt in it or pressure cook. Mix the salad ingredients and toss well. Enjoy cold or at room temperature.