Introduction

Tabbouleh is a traditional Middle Eastern salad made with bulgur wheat, fresh vegetables, and herbs. In this Indian-inspired version, we’re using nutrient-rich millet instead of bulgur, and infusing it with vibrant Indian spices. This Millet Tabbouleh with Indian Spices is a refreshing and healthy salad that makes a perfect side dish or light meal. Packed with the goodness of millets, fresh vegetables, and aromatic spices, this fusion recipe is sure to tantalize your taste buds.

Ingredients

• 1 cup millet (foxtail, barnyard, or any millet of your choice)
• 2 cups water
• 1 cucumber, finely chopped
• 1 large tomato, finely chopped
• 1 small red onion, finely chopped
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh mint leaves, finely chopped
• 1/4 cup pomegranate seeds (optional)
• Juice of 1 lemon
• 2 tablespoons extra virgin olive oil
• Salt to taste

For Indian Spice Mix:

• 1 teaspoon cumin seeds
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• 1 tablespoon oil

Instructions

1. Cooking the Millet:
   • Rinse the millet under cold water.
   • In a medium saucepan, bring 2 cups of water to a boil.
   • Add the rinsed millet and a pinch of salt. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the millet is cooked and the water is absorbed.
   • Fluff the millet with a fork and let it cool.
2. Preparing the Indian Spice Mix:
   • Heat 1 tablespoon of oil in a small pan over medium heat.
   • Add cumin seeds and let them splutter.
   • Add coriander powder, garam masala, red chili powder, and turmeric powder. Sauté for a few seconds until fragrant.
   • Remove from heat and let the spice mix cool.
3. Making the Tabbouleh:
   • In a large mixing bowl, combine the cooled millet, chopped cucumber, tomato, red onion, parsley, mint, and pomegranate seeds (if using).
   • Drizzle the lemon juice and extra virgin olive oil over the salad.
   • Add the prepared Indian spice mix and salt to taste.
   • Toss everything together gently to combine.
4. Serving:
   • Transfer the Millet Tabbouleh with Indian Spices to a serving bowl.
   • Garnish with additional fresh herbs and pomegranate seeds if desired.
   • Serve chilled or at room temperature.

Tips

• Millet Varieties: You can use any type of millet for this recipe. Foxtail millet, barnyard millet, and pearl millet are all good options.
• Freshness: For the best flavor, use fresh herbs and vegetables. Adjust the quantity of lemon juice and olive oil according to your taste preference.
• Spice Level: Adjust the amount of red chili powder based on your spice tolerance. You can also add finely chopped green chilies for extra heat.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors meld together even more after sitting for a few hours.

Enjoy your Millet Tabbouleh with Indian Spices, a refreshing and nutritious salad that brings together the best of Middle Eastern and Indian cuisines!