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Chickpea and foxtail millet bowl with vegetables and mint-yogurt dressing

Chickpea & Foxtail Millet Bowl with Mint-Yogurt Dressing

Print Recipe
A wholesome foxtail millet bowl with sautéed vegetables, chickpeas and creamy mint-yogurt dressing, finished with fresh coriander and lemon.
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2 persons

Ingredients

For the Millet

  • 1/2 cup / 100gm dry foxtail millet
  • 1 and half cups water
  • Salt to taste

For the Vegetables and Chickpeas

  • 2 cups mixed vegetables chopped
  • 1 cup cooked and drained chickpeas
  • 2 –4 tsp olive oil
  • 1/4 tsp roasted cumin powder
  • ½ tsp red chilli powder or to taste
  • 1/2 tsp Black pepper to taste
  • Salt to taste
  • 1 tsp lemon juice

For the Mint-Yogurt Dressing

  • 1 cup thick plain yogurt
  • 1 tbsp fresh mint leaves finely chopped
  • 1/2 tsp lemon juice
  • Pinch of cumin powder
  • Salt and black pepper to taste

For Freshness and Garnish

  • 1 cup cucumber chopped
  • Fresh coriander leaves

Optional Accompaniment

  • Coriander–mint chutney served on the side

Instructions

  1. Cook the millet: Rinse the foxtail millet thoroughly in a fine-mesh strainer. Transfer it to a saucepan with 1½ cups water and salt to taste. Bring to a boil, then cover and simmer for about 15 minutes, or until tender and the water is absorbed. Let it rest briefly, then fluff with a fork.
  2. Sauté the vegetables: While millets are cooking , heat the oil in a pan over medium heat. Add the chopped mixed vegetables and sauté until just tender but still slightly crisp.
  3. Season and add the chickpeas: Add the pre cooked and drained chickpeas to the pan, add roasted cumin powder, red chilli powder, black pepper and salt. Toss well and cook for another 2–3 minutes. Finish with lemon juice.
  4. Prepare the dressing: Whisk the thick yogurt with finely chopped mint, lemon juice, a pinch of cumin powder, salt and black pepper. If needed, add a little water to achieve a creamy, spoonable consistency.
  5. Assemble the bowls: Spoon the warm millet into a serving bowl. Arrange the sautéed vegetables and chickpeas over the millet.
  6. Add the fresh ingredients: Top with chopped cucumber and fresh coriander.
  7. Finish and serve: Spoon the mint-yogurt dressing over the bowls or serve it on the side. Serve warm, with coriander–mint chutney as an optional accompaniment.

Notes

  • Serve warm: This bowl is best enjoyed warm, with the cool, creamy mint-yogurt dressing providing a refreshing contrast.
  • Keep the cucumber fresh: Add the chopped cucumber just before serving to preserve its crunch. 
  • Adjust the dressing: If the yogurt dressing is too thick, whisk in a little water until it reaches a creamy, spoonable consistency.
  • Optional accompaniment: Serve with coriander–mint chutney on the side for an extra burst of freshness and flavour.
  • Customise the spice: Adjust the red chilli powder and black pepper to suit your taste.