Pearl Millet salad, Indian salsa and Curry leaves scented oil

Name: Pearl Millet salad, Indian salsa and Curry leaves scented oil
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1/2 cup pearl millet; 3-4 cups Water; as per taste Salt; 1 tsp Oil; 3 tbsp chopped gooseberry chunks; 3 tbsp cucumber chunks; 3 tbsp turnip chunks; 3 tbsp tomato chunks; 2 tbsp chopped coriander; 1 tbsp chopped mint leaves; 1 tsp Roasted cumin powder; 1 tsp Black salt; As needed Lemon juice 1/2 lemon; 1/4 tsp black pepper powder; 1/4 tsp chat masala; 4 tbsp Coconut oil; 4 tbsp Fresh Curry leaves chopped; 1/4 cup Coconut water; 1 Lemon juice; 1/4 tsp Black pepper; 1/2 tsp Black salt; 2-3 tbsp Beetroot chips; 2 tbsp Dessicated coconut; 2 tbsp Coriander leaves; 2-3 tbsp Nuts (pumpkin, sunflower, flax, chia mix)

Khyati Dhaval Chauhan @the_veggie_vogue

Gujarat

#immunity
#post2
#cookpadindia
The salad contains a base of cooked pearl Millet topped with Indian salsa made using all the medicinally helpful ingredients that promotes immunity. As a dressing curry leaves scented oil is poured. The jar is finally garnished with beetroot chips, coriander, dessicated coconut and nutri nuts.

Khyati Dhaval Chauhan @the_veggie_vogue

Saved

Ingredients

30 mins

4 people

For Base
1/2 cuppearl millet
3-4 cupsWater
as per tasteSalt
1 tspOil
For Indian salsa
3 tbspchopped gooseberry chunks
3 tbspcucumber chunks
3 tbspturnip chunks
3 tbsptomato chunks
2 tbspchopped coriander
1 tbspchopped mint leaves
1 tspRoasted cumin powder
1 tspBlack salt
As neededLemon juice 1/2 lemon
1/4 tspblack pepper powder
1/4 tspchat masala
For dressing
4 tbspCoconut oil
4 tbspFresh Curry leaves chopped
1/4 cupCoconut water
1Lemon juice
1/4 tspBlack pepper
1/2 tspBlack salt
Toppings
2-3 tbspBeetroot chips
2 tbspDessicated coconut
2 tbspCoriander leaves
2-3 tbspNuts (pumpkin, sunflower, flax, chia mix)

Saved

Steps

30 mins

1

For base. Wash pearl Millet. With Mentioned water oil, and required salt cook the millet. It should be crunchy and not mushy. Keep the cooked millet aside after draining the water. Allow it to come to room temperature before serving.
2

For salsa in a bowl mix all chopped chunks of veggies gooseberry, turnip, cucumber, tomatoes, mint leaves and Coriander leaves. Add in roasted cumin powder, black salt, black pepper, lemon juice, chat masala and mix well. Salsa is ready.
3

For dressing heat up a pan. Add coconut oil. When hot add in coriander leaves and on very slow flame cook leaves for 3-4 mins until the oil becomes green and aromatic. Let it come to room temperature. Now using a sieve remove all leaves. Take curry leaves scented oil in a bowl. Add all the rest ingredients listed and give it a mix. Our dressing is ready.
4

For assembling the salad take jars or bowls. Make a bed of cooked pearl Millet, make a large layer of Indian salsa. Put some nuts. Pour some dressing. Top with beetroot chips, dessicated coconut, coriander leaves and some more nuts.
5

Serve this highly Nutritious salad.
6

Note. Keep all the ingredients fresh. Cut them just before serving to reduce oxidation. You can put Pearl Millet and dressing ready. Salsa and toppings should be freshly cut and mixed.