Kodo bhaat with dal
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Kodo millet cooked like rice and eaten with a simple dal, a daily meal in the tribal hill villages of Dindori and Mandla.
Region: Madhya Pradesh (Dindori, Mandla, Balaghat)Occasion: Everyday mealTime: 40 minServes: 4Vegan
Ingredients
- 1 cup kodo millet, washed and soaked 30 minutes
- 3 cups water
- Salt to taste
- For dal: ½ cup toor or urad dal
- ½ tsp turmeric
- 1 tbsp oil
- ½ tsp mustard seeds
- 2 garlic cloves, crushed
- 1 dry red chilli
- Salt to taste
Method
- Bring the water to a boil with a little salt. Add the drained kodo, cover and cook on low heat for 15–20 minutes until the grains are soft and the water is absorbed.
- Leave covered for 5 minutes, then fluff with a fork.
- Cook the dal with turmeric and water until soft. Add salt.
- Heat oil, add mustard seeds, garlic and red chilli and pour this tempering over the dal.
- Serve the kodo bhaat with the dal and a green chutney or seasonal leafy vegetable.
History
Kodo has been cultivated in central India for a very long time and remains a staple grain of the Baiga and Gond communities.
Significance
Kodo is filling, keeps well and grows without irrigation, which made it a dependable food in the hills. It is now also sold in cities as a healthy grain.