One of the oldest known millets, kodo is said to have originated in India 3,000 years ago. This millet has a husk which has to be removed before it can be used. The small grains can absorb large quantities of water which make them useful during summers.
Ingredients
Method
Add saffron and salt to the vegetable stock, stir well and allow it to infuse for at least 5-10 minutes. Poach the tomatoes and remove the skin. Grate the tomatoes, season with salt and set aside. Heat oil in a flat pan, add the chopped garlic and onion and fry for 2-3 minutes, until the garlic turns slightly golden. Add all the vegetables and stir-fry for 4-5 minutes, until they are soft. Season the vegetables with smoked paprika, black pepper, grated tomato and stir-fry for 2-3 minutes, until the vegetables turn slightly brown. Pour the saffron broth over the vegetables and bring it to a boil. Add in the soaked millet, stir very gently and spread evenly around the pan. When small gaps start appearing on the surface of millet, it means most of the liquid has been absorbed. Reduce the heat, cover the pan with aluminum foil and leave to cook for another 5 minutes. Turn off the heat, leave the foil on the pan and allow the dish to rest for 5 minutes before serving. Serve hot straight from the pan, with the fresh lemon wedges and olives. The recipe takes about 45 minutes to prepare and the quantity is sufficient for four-five people.
— Rajiv Malhotra, Corporate chef, Habitat World, India Habitat Centre, New Delhi
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