Chef Rajiv Kumar Malhotra, known for his culinary expertise at Habitat World, India Habitat Centre, shares with Sharmila Chand the essence of summer embodied in their latest creation: the Kodo Millet & Fresh Mango Salad. The delectable blend has the wholesome goodness of kodo millet intertwines with the sweet succulence of fresh mango, creating a symphony of taste and health in every delightful bite
Recipe | Kodo Millet & Fresh Mango Salad
Ingredients:
- 40g Kodo millet
- 1 ripe Mango
- 30gm Pomegranate Seeds
- 15g Bell Pepper (any color), diced
- 15g Rocket Lettuce
- 10g Peeled Almonds
- 10g Raisins
- 150g Corn Kernels
- 15g Hung Curd/Feta Cheese
For the dressing:
- 5ml Olive Oil
- 2ml Lemon Juice
- 1gm Fennel Seed Powder
- Salt & Pepper to taste
Method
Cook Kodo Millet: Rinse the kodo millet under cold water. In a pot, add 1 part kodo millet to 2 parts water. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes, or until the millet is tender and the water is absorbed. Once cooked, let it cool & squeeze extra water.
Prepare Ingredients: Peel the mango and dice it into bite-sized pieces. Dice the bell pepper into small pieces. Wash the rocket lettuce in cold water & tear it into bite-sized pieces.
Assemble Salad: In a large bowl, combine the cooked and cooled kodo millet, diced mango, pomegranate seeds, corn diced bell pepper, torn rocket lettuce, sliced almonds, and raisins.
Prepare Dressing: In a small bowl, whisk together the olive oil, lemon juice, and fennel seed powder until well combined. Season with Salt & Pepper. Drizzle the dressing over the salad ingredients.
Toss Gently: Using salad tongs or two large spoons, gently toss the salad until all ingredients are evenly coated with the dressing. Serve in bowls.
(Sharmila Chand writes on food, travel, art, holistic wellness and lifestyle)
