Millet Tahari

Tahari is a traditional Indian rice dish ﬂavored with vegetables (such as peas, cauliﬂower, or potatoes) and spices. In this version, we use millet, an ancient grain with a long, rich history in Indian cuisine. Millet is exceptionally sustainable, as it has some of the lowest water requirements of many grain crops and is able to tolerate extremes of heat and drought. To complete your meal, serve the Millet Tahari alongside the Garlic Spiced Salmon with Kachumber and a Red Lentil Dal.

Filed Under: Asian Heritage Diet, Vegetarian & Vegan Diet, Side dishes, Dinner, Vegetarian, Vegan, Gluten-free, Millet, Staff Favorites

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Active time

15 minutes

Total time

25 minutes

Yield

4 servings

Serving Size

1/4 recipe

Ingredients

1 cup millet

¼ teaspoon salt

2 ½ cups water

1 tablespoon canola oil

¾ teaspoon cumin

¼ teaspoon turmeric

¼ teaspoon garam masala

1 cup frozen peas

Instructions

Combine millet, salt and water in a medium to large pot and bring to a boil. Reduce heat to a low simmer and cook, covered, for about 20 minutes, or until water is evaporated and millet is ﬂuﬀy.
When the millet is about halfway done cooking, heat a medium skillet over medium-low heat. Add the canola oil and stir to coat the pan, then add the cumin, turmeric and garam masala. Stir for an additional 30 seconds, until the spices are fragrant. Add the peas and cook, stirring occasionally, until the peas are warmed through, about 5-10 minutes.
When the millet is done cooking, add the spiced pea mixture into the pot of millet and stir to combine.

An Oldways recipe and photo, created in partnership with the Global Salmon Initiative