Millet Salad (Indian Style)
A vibrant Indian millet salad with fluffy foxtail millet, pomegranate arils, raw mango, and a tangy chaat masala dressing. Ready in 30 minutes and naturally gluten-free.
Equipment
- Medium saucepan
- Large mixing bowl
Ingredients
For the Millet Base
- 1 cup foxtail millet rinsed well
- 2 cups water
- 1/4 tsp salt
- 1 tsp oil
Vegetables and Add-ins
- 1 medium cucumber finely diced
- 1 medium tomato seeds removed and diced
- 1/2 cup pomegranate arils
- 1/2 raw mango peeled and diced
- 1/4 cup fresh coriander roughly chopped
- 2 spring onions thinly sliced
- 1/2 cup roasted chickpeas
Chaat Masala Dressing
- 2 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 1/2 tsp chaat masala
- 1/4 tsp cumin powder
- 1/4 tsp black salt kala namak
- Salt and black pepper to taste
Instructions
Cook the Millet
- Heat oil in a saucepan over medium heat. Add rinsed millet and toast for 2-3 minutes, stirring, until it smells nutty.
- Add water and salt. Bring to a boil, then reduce to lowest heat, cover, and simmer for 18-20 minutes.
- Turn off heat and rest covered for 5 minutes. Fluff gently with a fork.
- Spread millet on a wide plate and cool completely to room temperature, about 15-20 minutes.
Make the Dressing
- Whisk together lemon juice, oil, chaat masala, cumin powder, and black salt in a small bowl. Taste and adjust salt.
Assemble
- Combine cooled millet, cucumber, tomato, pomegranate, raw mango, spring onions, and coriander in a large bowl.
- Pour dressing over and toss to coat evenly.
- Top with roasted chickpeas just before serving.
Notes
Make ahead: Store cooked millet plain in the fridge for up to 3 days. Keep dressing and vegetables separate until ready to serve.
Navratri version: Use barnyard millet (samak) instead of foxtail millet, sendha namak instead of regular salt, and omit chickpeas.
Protein options: Add pan-fried paneer cubes or moong sprouts as a topping.
Storage: Store assembled undressed salad in an airtight container in the refrigerator for up to 2 days. Add roasted chickpeas fresh.
Tried this recipe?Let us know how it was!