Easy millet recipes for every meal
August 22, 2019 | 8:50 AM
by Oneza Tabish


Refreshing salad with beans, sprouts and foxtail millet that’s healthy and filling!


• 1/4 cup foxtail millet

• 3 tbsp boiled red kidney beans

• A handful of pomegranate pearls

• 1/4 cup boiled corn

• 2 tbsp of moong sprouts

• 1 green chilli slit

• 1 tbsp of ginger- grated

• 1 tsp honey

• 1/2 tsp lemon juice

• Salt and pepper to taste


• Soak the foxtail millet in water for 30 minutes.

• Cook the millet with half cup of water in an open pan on low flame and leave it undisturbed for 10 minutes.

• Once all the water has evaporated and the millet is fluffy, allow to cool and add the sprouts, corn, kidney beans and pomegranate pearls.

• In a mortar and pestle grind ginger and green chilli and squeeze the juice of this into the salad.

• Add lemon juice, salt and honey to the salad.

• Mix well and serve immediately.


A quick, comforting stir fry made with vegetables and millet.


• 1 cup proso millet

• 2 cloves garlic minced

• 1 inch ginger grated

• 1 green chilli slit in half and seeds removed

• 1 onion chopped

• 1 cup red and green bell peppers and carrots mix

• 1 tsp red chilli sauce

• 2 tsp soya sauce

• 1 tsp vinegar

• Salt and pepper to taste

• 1 tbsp oil


Wash the millet in a fine sieve under running water. Soak for 10 minutes while you prepare the vegetables.

Drain the millets and add to a saucepan along with 2 cups of water and cook on medium high till there is a boil.

Reduce the heat to low and cook covered, till all the water is absorbed and the millet is cooked through.

Heat oil in another pot. When the oil is hot, add garlic, green chilli and ginger. Sauté for a minute.

Add chopped onions, other vegetables and the sauces.

Mix well and cook till the vegetables are done, retaining a little bit of crunch.

Season with salt and pepper.

Now add the cooked millet to the stir fry vegetables and mix well.

Garnish with spring onion greens and serve hot.


A creamy millet porridge that’s fuss-free with the goodness of bananas.


• 1/4 cup millet, soaked for 3 hours

• 2 cups water

• 1/4 teaspoon ground cinnamon

• 1 large ripe banana

• 1/2 cup milk

• 1 teaspoon honey


• Drain the millet and add it to a saucepan with water and cinnamon.

• Cover and cook on low heat and let it simmer for approximately 20 minutes, or until it becomes creamy and the water has been absorbed. Remove from the heat.

• Mash the banana with a fork and add to the millet along with the milk and stir well. Serve warm topped with a drizzle of honey and nuts.


This one-pot, healthy meal made from millets, lentils and minimal spices that’s perfect for lazy days as well as busy days.


• 1/4 cup barnyard millet

• 1/4 cup yellow moong dal

• 1 tsp turmeric powder

• 1/2 tsp chilli powder

• 5-6 peppercorn balls

• Salt to taste

For tempering

• 1 tbsp ghee

• 1/4 tsp asafoetida

• 1 tsp cumin seeds


• Soak the barnyard millet and the dal together in water for at least 3 hours.

• Drain and place in a pressure cooker with two and half cups of water and season with turmeric powder, salt and peppercorn balls and cook for about 3 whistles.

• Once a little cool, stir the khichdi so that the ingredients combine well.

• For the seasoning of the khichdi, heat ghee in a small pan. Add cumin seeds and asafoetida. Stir for a few seconds and add it to the khichdi.

• Serve hot.

Oneza Tabish is a food blogger, consultant, and columnist based in Oman. She is also the owner of Oman’s popular Facebook group ‘What’s Cooking Oman.’

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