Little Millet Salad Bowl

Ingredients

• little millet 60 g (dry)
• cucumber 80 g diced
• tomato 70 g diced
• roasted chana dal 25 g
• onion 40 g finely chopped
• fresh coriander 10 g chopped
• lemon juice 15 ml
• cumin powder 1 g
• black salt 1 g
• mustard oil 5 ml

Preparation

1. Rinse little millet; cook in water until fluffy, drain and cool.
2. Dice cucumber, tomato, and onion; chop coriander.
3. Whisk lemon juice, mustard oil, cumin powder, and black salt.
4. Toss cooled millet with vegetables, roasted chana, and dressing.
5. Adjust salt lightly; rest 5 minutes for flavors to settle.
6. Serve at room temperature as one moderate bowl.