#TKMOriginal: Warm Winter Salad featuring Bajra, the Supreme Millet of Marwar

Bajra aka Pearl Millet is the supreme pride of the desert state of Rajasthan. The land where wheat refuses to grow, pearl millet flourishes. It needs very less water and a lot of sunlight, hence the perfect crop for desert. 

A staple in the Rajasthani diet today, Bajra is not indigenous to India. It originated in Africa and traveled to India around 2000 BC. When it arrived in the Marwar region of Rajasthan, it became a part of the everyday diet. 

For our winter special edition of The Kindness Meal, hosted in collaboration with Jaipur MODERN, we tried modern spin to pearl millet. The focus was on using ancient cooking methods and creating a menu that excites the modern audience. 

Warm Pearl Millet Salad

Pearl Millet with Chargrilled Pea Peels, Fennel Bulb & Broccoli tossed in Chili Kaachri Dressing

TKM Original Recipe by Vinayak & Dipali

Ingredients: 

1 big head of broccoli, medium florets

40 g pearl millet 

100 g fennel leaves with bulb

30 g pea peels 

30 g khatti palak 

For dressing: 

50 ml lemon juice 

10 g Kaachri powder

5 g ginger paste 

5 g green chili, finely chopped

½ tsp fine sea salt 

60 ml sesame oil 

4g mint leaves 

Method: 

For this salad, you can either sprout the pearl millet or boil it for an instant preparation.

Option 1: Boil the pearl millet

• Remove any stones and debris from the bajra and rinse it 3 - 4 times under water. 

• Soak for 5 - 6 hours.

• Boil in water with a pinch of salt.  

Option 2: Sprout the Pearl Millet:

• Remove any stones and debris from the bajra and rinse it 3 - 4 times under water. 

• Soak overnight. 

• Next morning, wrap the soaked bajra in a muslin cloth and tie it tightly. 

• Keep the bajra in a dark place at room temperature. 

• The bajra will sprout in 2 - 3 days. 

Preparing the vegetables:

• Bring a large pan of lightly salted water to the boil. Add the broccoli florets, bring back to the boil and cook for 3 minutes. 

• Add the pea peels to the water, blanch for 1 minute then remove with a slotted spoon and pat dry.

• Put the broccoli, pea peels and fennel leaves into a bowl, add the melted butter and toss well to coat, then lay on the prepared baking tray. 

• Grill the vegetables until lightly charred, about 5-7 minutes, turning once.

• Put the grilled vegetables into a large bowl, add the khatti palak.

Final Steps:

• Put all the ingredients of the dressing in a bowl and mix well.

• Add the sprouted bajra and prepared vegetables. 

• Toss well to coat everything in the dressing.