Millet Salad

Method

● Rinse 1/2 cup millet under cold water.

● In a pot, combine the rinsed millet with 2 cups of water.

● Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until the millet is cooked and water is absorbed.

● Once cooked, fluff the millet with a fork and let it cool down.

● While the millet is cooking, prepare the vegetables.

● Finely chop the amaranth leaves, dice the cucumber, and cut the cherry tomatoes into halves.

● Mince the garlic cloves.

● In a large mixing bowl, combine the cooked millet and chopped amaranth leaves.

● Add the diced cucumber, cherry tomatoes, minced garlic cloves, and sprouted green grams.

● Sprinkle salt, pepper powder, cumin powder, and garlic herb seasoning over the salad ingredients.

● In a small pan, heat a teaspoon of organic sesame oil.

● Add the minced garlic cloves and sauté until golden and fragrant.

● Pour the tempered garlic oil over the salad.

● Gently toss all the ingredients together until well combined, ensuring the seasoning and tempering coat the salad evenly.

● Squeeze fresh lemon juice over the salad for a tangy kick.

● Serve the millet salad fresh as a nutritious and flavorful dish, perfect for a light meal or as a side.

Enjoy your Millet Salad with Amaranth Leaves and Green Grams!