Ras Malai, cotton soft cheese in a creamy milk sauce, is a delectable Indian dessert. Find out how e...
200 g millet
500 mL water
1 tsp sea salt
2 Tbs raisins
2 Tbs olive oil, coconut oil or ghee
2 onions, peeled and finely chopped
1 Tbs tomato paste (purée)
2 garlic cloves, finely chopped
1 tsp paprika
1 tsp dried oregano
1 pumpkin (900 g) or carrots, peeled diced
400 g tin chopped tomatoes
400 g tin white beans, drained and rinsed
30 g dark chocolate (at least 70% cocoa solids)
1 large handful of coriander (cilantro) or parsley, to serve (adult upgrade)
Sea salt and freshly ground
Dry-roast the millet in a medium-sized saucepan over a low heat for 2–3 minutes, then add the water and salt, increase the heat and bring to the boil. Reduce the heat and simmer for about 8–9 minutes. Remove from the heat and leave to sit for a few minutes to absorb all the water. Use a fork to fluff up the millet and mix in the raisins.
Heat the oil in another pan and add the onions, tomato paste and garlic. Sauté until translucent, then add the paprika and oregano, stirring to prevent the spices from burning. Add the pumpkin, tomatoes and 500 mL water and bring to a simmer. Cook for about 30 minutes, or until the pumpkin is tender. Season to taste with salt and pepper. Stir in the beans and chocolate. Taste and adjust the flavours to your liking. Serve with the cooked millet.
Adult upgrade: We think this dish needs a big pile of fresh herbs stirred through but our kids don’t agree, so the solution is to keep the herbs on the side and add to your own dish.
A helping hand: Let the kids help by fluffing up the millet with a fork and adding the raisins. They can also help out with rinsing the beans, stirring the pan, and they will definitely want to add the chocolate!
Credits: This is an edited extract from Little Green Kitchen by David Frenkiel & Luise Vindahl published by Hardie Grant Books RRP $39.99 and is available in stores nationally.
Photo Credits: © David Frenkiel.