‘Mujhe bada gussa aya…hum jo khaate hain usko chaara boldiya’: Chef Sanjeev Kapoor recalls looking up millets for the first time on the internet

Sharing a particularly striking experience when someone asked him what millet is called in Hindi, Kapoor said he decided to first find out what the Internet termed it. To his surprise, Google popped up an utterly disappointing response: chaara (fodder).

“Maine Google kiya to aya millets ko kehte hain chaara. Par chaara to gai-bhaiso ko khilate hain, to mujhe bada gussa aya. Matlab hum jo khate hain usko chaara boldiya hai. Ye to bahut atyachar hai,” he said, admitting that negligence on the home front is the root cause. “Actually galti humari hai; hum kha hi nahi rahe hain, isko change karna pdega”. 

Agreeing with the celebrity chef, clinical dietician Khushma Shah said, “Millets are rich in fiber, protein, and essential minerals like iron, calcium, and magnesium. They support steady blood sugar levels, aid digestion, and keep you full for longer, helping with weight management.” She added that since they are naturally gluten-free, millets are gentle on the gut and suitable for those with gluten intolerance. “Regularly including millets can improve heart health, blood sugar levels & boost your energy,” Shah assured.

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Here’s a delicious recipe by Kapoor that’ll cater to your taste buds as well as your health goals. Bone appetit!

Ingredients

1½ cups little millet
¼ cup soaked split red lentils (masoor dal)
¼ cup soaked split pigeon peas (toovar dal)
¼ cup soaked split skinless green gram (dhuli moong dal)
¼ tsp fenugreek seeds
½ tsp turmeric powder
Salt to taste
2 tbsps ghee + to drizzle
1 tsp cumin seeds
1 tbsp crushed ginger-garlic
2-3 green chillies, slit
8-10 curry leaves
1 medium onion, chopped
1 medium tomato, chopped
Salt to taste
1 tsp red chilli powder
¼ tsp turmeric powder
2 tbsps chopped fresh coriander leaves
Fresh coriander sprig for garnish

Method

1. Take little millet in a bowl. Add sufficient water and wash well 2 times.
2. Add more water and set aside for 15-20 minutes.
3. Drain the water and transfer in a pressure cooker. Add red lentils, pigeon peas, split skinless green gram, fenugreek seeds, turmeric powder, salt and 3 cups water and mix well.
4. Cover with the lid and cook on medium heat till pressure is released 2-3 times. Open the lid once the pressure settles completely.
5. Heat ghee in a non-stick pan. Add cumin seeds and once they start to change the colour, add crushed ginger-garlic and sauté for 30 seconds.
6. Add green chillies, curry leaves and mix well.
7. Add onion and sauté till golden brown.
8. Add tomato, salt and cook on medium heat till the tomatoes turn pulpy.
9. Add red chilli powder, turmeric powder and mix well.
10. Add cooked millet mixture, 1 cup water and mix well. Cook for 3-4 minutes.
11. Add coriander and mix well.
12. Transfer in a serving bowl, drizzle some ghee, garnish with coriander sprig and serve hot.