A simple, delicious herbaceous salad, combined with the goodness of fresh fruit and crunchy veggies in a dressing of lemon juice and olive oil.
The addition of toasted sesame seeds provides an interesting, nutty note.
Since Little Millet, or Sama is generally regarded as permissible food during fasting, this tabbouleh is ‘farali’ or ‘phalahari’, and can be had during fasts in most cases (like during the Navaratri days).
Little Millet (Panicum sumatrense) is a species of millet in the family Poaceae.(Hindi: Kutki; Tamil: Samai; Telugu: Sama; Kannada: Same; Malayalam: Chama)
Note: To cook any millet, rinse (and soak the grains for at least 20 minutes or longer, to improve nutrition and texture) and then boil in a pan with 2 to 3 times the water by volume (depending on softness desired), or pressure cook (like rice) two whistles. Leave covered for 10 minutes, then fluff grains with a fork before using.
- Little Millet – 1 cup, cooked ‘al dente’ *see note above, (or use any mix/single millet of choice; else use cracked bulgur wheat, soaked for an hour)
- Extra Virgin Olive Oil – 2 Tablespoons
- Lemon Juice – 2 Tablespoons
- Salt – to taste
- Fresh-milled Pepper – to taste
- Toasted Sesame seeds – 2 Tablespoons
- Spring onions (finely chopped whites and tender greens) – 1/4 cup (I left this out)
- Seedless cucumber – finely chopped – 1/4 cup
- Cherry Tomatoes, halved (or two large tomatoes, finely chopped) – 1/2 cup
- Fresh mint, chopped – 1/4 cup
- Flat leaf Parsley, finely chopped – 1/2 cup (Optionally substitute with coriander/cilantro)
- Pomegranate seeds – 1/4 cup
- Orange (peeled and broken segments) – 1/4 cup
Mix everything together, toss well, and serve immediately.
A delicious, colourful mix of fresh, soft, crisp and crunchy…..
…..makes a bowl full of zing!