with grilled vegetables & greens
100 g millet
1½ tbsp olive oil
1/2 tsp mustard seeds
a few curry leaves
1½ tbsp onion, chopped
1 tsp garlic, chopped
60 g bell pepper, diced
60 g zucchini, diced
2 g basil leaves
10 g rocket leaves
1 tbsp lemon juice
10 g raisins, soaked
salt, to taste
black pepper, to taste
Boil millets in water till fluffy. Strain and keep aside.
Heat olive oil in a pan, temper mustard seeds and curry leaves.
Add chopped onion and garlic; sauté for few minutes.
Add diced vegetables and cook until soft. Add cooked millets and stir to mix well.
Add basil leaves, lemon juice and soaked raisins. Adjust seasoning.
Garnish arugula salad with honey mustard dressing.
Recipes and photographs curated by Chef Glyston Gracias, Smokehouse Deli, Mumbai