Millet & Vegetable Salad

Photo by Manju Agrawal

Serves 4-6


  • 2 cups foxtail millet
  • ½ cup chopped red and green bell peppers
  • ¼ cup finely chopped white onion
  • ¼ cup finely chopped celery
  • ¼ cup chopped mint leaves
  • ¼ cup chopped parsley
  • 3-4 tbsp grated coconut
  • 1-2 tbsp lemon juice
  • ½ tsp crushed black pepper
  • Unrefined salt to taste
  • 1 tbsp sliced olives (optional), for the garnish


Soak the millets in 3-4 cups of water overnight. Drain and pressure cook the millets with 4 cups of water until cooked (careful not to overcook). Fluff the millets up with a fork and allow to cool. Mix all other ingredients (except olives) together. Add the cooked millets and mix gently. Transfer to a serving plate or bowl, garnish with olives and serve.