Little Millet Pulao with Beetroot Raita

Kodri, also known as little or kodo millet, is one of India's forgotten ancient grains that's

making a well-deserved comeback. This tiny powerhouse has been nourishing communities for over 4,000 years and offers impressive health benefits that put regular rice to shame. With a lower glycaemic index, higher protein content, and packed with fibre, minerals, and antioxidants, kodri is a diabetic-friendly grain that supports heart health while keeping you satisfied longer.

This aromatic Kodri Pulao transforms this humble millet into a restaurant-worthy dish that proves healthy eating never has to be boring.

Ingredients

For the Pulao:

• 1 tbsp extra virgin oil (optional)

• 5-6 curry leaves

• 4 cloves

• 6 cardamom pods

• 1 star anise

• 1 cinnamon stick

• 1 tsp cumin seeds

• 1 large red onion cut into slices

• 4 finely diced chilies (or to taste)

• 8 fresh garlic cloves, minced

• 1 thumb-sized piece fresh ginger, minced

• 350 grams cauliflower, cut into small florets

• 150g cherry tomatoes, cut in half

• 1 peeled and grated carrot

• 1/2 tsp turmeric

• 2 teaspoons pau bhaji masala or any garam masala of taste

• Black pepper to taste

• 1/2 tsp coriander powder

• 1 tsp mango powder

For the fava bean and pea protein chunks:

• 1 tsp tandoori masala

• 50g fava bean and pea protein chunks (rehydrated) or soya chunks

• 3 tbsp plant-based yogurt (I used unsweetened soya yoghurt)

• 1 tbsp lemon juice

• 1 tsp salt or to taste

For the Kodri:

• 1 cup kodri (little millet), washed

• 2¾ cups water

• 1/2 tsp salt

Instructions

Preparation:

1. Rehydrate fava bean and pea protein in cold water until soft

2. Drain and marinate with tandoori masala, yoghurt, lemon juice and salt

3. Rinse kodri thoroughly until water runs clear and set aside

For the Pulao:

1. Heat oil (optional) or a splash of water in a large heavy-bottomed pan over medium heat

2. Add curry leaves, cloves, cardamom, star anise, cinnamon stick, and cumin seeds

3. When spices sizzle and become fragrant (30 seconds), add sliced onions

4. Cook onions until golden and soft (5-6 minutes)

5. Add minced garlic and ginger, cook for 1-2 minutes until fragrant (don't let it burn)

6. Add cauliflower florets and cook for 5-6 minutes until slightly tender (longer due to increased quantity)

7. Add cherry tomatoes and cook for 2 minutes until they start to soften

8. Add the marinated pea protein and cook for 2-3 minutes

9. Add mango powder and all remaining powdered spices, stir well

10. Add grated carrot and 2¾ cups water

11. Add the washed kodri and stir gently once

12. Bring back to boil, then cover with lid and cook for 10 minutes

13. Remove lid, place a sheet of foil over the pan, then replace lid

14. Turn off heat completely and let it rest for 5 minutes (this prevents overcooking)

15. Remove lid and foil, stir in yogurt, pau bhaji masala, lemon juice, and salt

16. Garnish with coriander

Beetroot Yogurt Side

Ingredients:

• 200g soya yogurt

• 150g pre-boiled beetroot, finely diced

• 1 tsp chaat masala

• 1/2 tsp ground jeera (cumin)

• 2 tbsp lemon juice

• Salt to taste

• 1/2 tsp red chilli powder

Instructions:

1. Grate the pre-boiled beetroot

2. In a bowl, whisk the soya yogurt until smooth

3. Add grated beetroot, chaat masala, ground jeera, lemon juice, and salt

4. Mix gently to combine

5. Sprinkle chilli powder on top

6. Chill for 30 minutes before serving to let flavours meld

Serving Suggestions:

• Serve the aromatic kodri pulao with the cooling beetroot yogurt on the side

• Garnish with fresh coriander and a wedge of lemon

• Perfect for impressing health-conscious dinner guests!

Nutritional information: If serving 6 people: 317 calories per serving, 5.7 grams of fat of which saturates 0.4 grams, 13.6 grams of dietary fibre, 37.7 grams of carbohydrates and 13.3 grams of protein

Why not visit my YouTube Channel for this recipe and more!