Borlotti Bean, Sweet Potato and Kale Soup
February 28, 2023
Golden Houmous
March 6, 2023
I recently learned that Millet used to be the staple grain of India, not rice. It is a grain that was used in Asia as long as 4000 years ago and was a major grain in Europe in the Middle Ages. In more recent times it has been mostly used for pasture or to produce hay in the developed world. However, it is still a staple grain in less developed countries around the world. It is still used as a cereal grain in some parts of Asia.
People who like to live a wholefood diet have maybe been eating millet as an alternative grain for some years. It is ideal with warming bean and lentil dishes, it can be bought in flakes and used to make porridge, and it sprouts very nicely to make a really nutritious, easy-to-digest form of the grain.
The Indian government are promoting milllet as an alternative to white rice, not only to encourage the population to eat more healthily, but also because of concerns for water. The grain can grow on low-moisture soils which means that for large-scale cultivation, millet can be grown with less water than is needed for rice cultivation.
There are different strains of millet and each strain will have it’s own particular nutritional benefits. However, generally millet is high in soluble and insoluble fibre making it very good for gut health. It is high in protein for a grain, and has a relatively low glycemic index. It is also full of minerals such as potassium, phosphorus, iron, niacin, calcium and numerous antioxidants.
It can help in reducing risks of many 21st century chronic ailments as part of a healthy lifestyle: diabetes, high blood pressure, cardiovascular disease. Some strains can also help in healthy bone production, boost immunity and reduce cholestrol.
Ayurvedically, millet is astringent (drying) and can help to bind diarrhoea. However, this means that if you already have dryness in your system (Vata types), then you might feel that it irritates your gut. It is also warming which means it can stimulate digestion and agni (digestive fire) but Pitta types might like to take it with caution, especially in the Summer season. It is very good for Kapha types and especially at this Kapha time of year (Spring).
TO PREPARE MILLET:
Toasting the grain lightly for 3-4 minutes, before cooking so that the grain turns a lovely golden brown colour will bring out a yummy nutty flavour. Be careful not to burn. I like to heat gently in a cast iron heavy bottomed pan.
For each cup of dry millet, use two cups of water.
Add the two cups of water to the toasted millet in the pan. (it will hiss and spit initially as the pan is hot)>
Add a pinch of salt and bring the water and grain to the boil.
Then turn the heat down to low.
You might like to add an optional dollop of ghee/butter at this point.
Simmer for 15 minutes or until all the water is soaked up.
Resist the temptation to stir the grain too much ,if at all.
After 15 minutes or so, turn the stove off and cover the pan for 10 minutes so that the millet can become fluffy.
Fluff the grain a little more with a fork before serving warm.
Enjoy this with some seasonal steamed vegetables, and my Golden Houmous as a simple, nutritious meal.
