Pearl Millet(Jowar) Pilaf

Pearl Millet - gems of good health


The sustaining cereal of the dessert lands in Asia and Africa ,millet are power houses of good health - gluten free ,easily digestible(hypoallergenic) ,rich in protein, minerals and B vitamins.Common kinds - Finger Millet(Ragi),Green millet(Bajri) and Pearl Millet(Jowar),all are available in both flour and grain form,in most Asian stores or health foods stores.
The flour is good for breads and flat breads,the texture is more wholesome and nothing like the wheat breads.Use in combination with wheat flour for added nutrition.


The whole millet are perfect in pilaf\pulao and makes a nutritious addition in stews and salads.My recipe here for succulent Pearl millet pilaf is a wholesome entree, has a chewy bite to it ,but one can add more water and cook longer for a more softer texture.



Recipe :Pearl Millet(Jowar) Pilaf\Pulao
Serves 2-3
Ingredients
2 cups Pearl Millet(Jowar),soaked over night
1 medium onion, chopped
2 cups Broccoli(or cauliflower) florets
1 big clove garlic,minced
1/2 inch fresh ginger root,minced
1 tablespoon extra-virgin olive oil,divided
4 cups vegetable broth or water
1/2 teaspoon Salt
1/2 teaspoon Chili powder or cayenne
1/2 teaspoon each of cumin and coriander powder
pinch of turmeric
2 teaspoon freshly squeezed lime\lemon juice
1 sweet pepper,seeded and sliced for garnish


Method
Drain the water from the soaked millet.Heat a skillet with lid or use a pressure cooker,add 2 teaspoon of extra-virgin olive oil and onion,Saute until translucent about 2-3 minutes;add garlic,ginger and spices ,then stir in the millet and season with salt,add the water ,cover and cook,about an hour in the skillet and 30 minutes in the pressure cooker,until the millet is soft and cooked through.

Saute the broccoli separately in pan ,add a teaspoon of oil and season with salt and spices,cook for 4-5 minutes on medium heat.

To serve,lay the cooked millet pilaf on the plate,top with broccoli and garnish with fresh sweet pepper slices.Squeeze some lime juice all over.Serve warm.



I'm sharing this with Weekend Herb Blogging #234 ,hosted this week by ,Astrid from Paulchen's Foodblog