Summer Salad with Kodo millet

This Summer Salad with Kodo Millet is a light, refreshing, and nutritious option perfect for warm days. Packed with fresh vegetables and herbs, it offers a variety of textures—from the softness of Kodo millet to the crispness of cucumber and bell pepper. The lemony dressing with a hint of cumin and chaat masala brings a zesty flavor, making it a tasty and wholesome meal.

For a Serving Size of Two:

Ingredients:

• 100 grams cooked Kodo millet
• 50 grams diced cucumber
• 50 grams halved cherry tomatoes
• 50 grams diced yellow bell pepper
• 30 grams finely chopped red onion
• 50 grams julienned carrots
• 20 grams chopped mint leaves
• 20 grams chopped coriander
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and black pepper, to taste
• 1/2 teaspoon cumin powder
• 1/2 teaspoon chaat masala for a tangy kick

Procedure:

• Cook the Kodo millet by rinsing it well and boiling it in water until soft (about 15-20 minutes). Drain and let it cool.
• In a large mixing bowl, add the cooked and cooled Kodo millet, cucumber, cherry tomatoes, yellow bell pepper, red onion, carrots, mint, and coriander.
• In a small bowl, whisk together olive oil, lemon juice, salt, black pepper, cumin powder, and chaat masala.
• Pour the dressing over the millet and veggies. Gently toss to coat everything evenly. Serve chilled or at room temperature.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g