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Mouth-watering Kodo Millets with Mustard Oil!

Updated: Apr 29

Mouth-watering Kodo Millets with Mustard Oil
Mouth-watering Kodo Millets with Mustard Oil!

According to nutritionists and food science experts, millets are among the healthiest whole grains and are rich in protein, micronutrients, phytochemicals, dietary fibre and natural antioxidants. They are also gluten-free. When consumed regularly, millets are proven to reduce bad cholesterol (LDL) and increase good cholesterol (HDL). This reduces the risks associated with heart disease and also protects you from atherosclerosis.

The dish that we will be making today is a typical Indian preparation that uses Kodo millets. Kodo is a variety of millets that has been cultivated in India for thousands of years. According to agricultural scientists at the International Crop Research Institute for the Semi-Arid Tropics (ICRISAT), humans in ancient India began cultivating millets around 3,000 years ago.

The dish we are making today is called Nimbu Kodo – a traditional preparation of Kodo millets, lentils and spices cooked in cold-pressed Mustard Oil with a generous dash of lemon.

Here are the ingredients that you will require.


  1. Kodo Millets: 100 grams

  2. Lemon (Nimbu): 1

  3. Mustard Oil: 2 tablespoons

  4. Mustard Seeds (Rai): 1 teaspoon

  5. Bengal Gram (Chana Dal): 2 tablespoons

  6. Black Lentils (Urad Dal): 2 tablespoons

  7. Peanuts: 30 grams

  8. Curry Leaves (Kadi Patta): 2 tablespoons

  9. Green Chilli: 1

  10. Dry Red Chilli: 1

  11. Ginger (Adrak), grated: 1 teaspoon

  12. Asafoetida (Heeng): One large pinch

  13. Turmeric (Haldi) Powder: Just a pinch

  14. Salt: to taste

The quantities mentioned above are for preparing two servings. Adjust the quantities proportionately to suit the number of servings that you require.


Wash and drain the millets. In a pan add around 400 millilitres of water along with a teaspoon of salt. Let the millets soak for around 20 minutes. Then place the pan on a Medium flame and cook till all the water is absorbed. When the millets are soggy and moist cover the pan with a lid, reduce the flame to Low, and cook till the millets are done. Turn the flame off and use a fork to fluff the cooked millets gently. Keep the pan aside and let the millets gradually cool down to room temperature.

Slit the green chilli vertically.

Use your hands to break the dry red chilli into small flakes. (Remember to wash your hands after you do this.)

Heat the Mustard Oil in a pan on a High flame. After a while the oil will reach its smoking point and streams of aromatic white smoke will rise from the surface of the hot oil. Now reduce the flame to Medium.

Add the mustard seeds to the hot oil. When the seeds begin to splutter, add the Bengal gram, black lentils, peanuts, green chilli and red chilli flakes. Stir to mix well.

When the Bengal gram and black lentils take on a golden brown colour, add the grated ginger and curry leaves, and continue to sauté.

Now add the asafoetida, turmeric powder and salt to taste. While adding the salt, remember that you have already added salt to the millets – so control the amount of salt accordingly. Stir to mix all the ingredients well.

Add around four to five tablespoons of water to the pan and cook till all the water evaporates. The Bengal gram and black lentils should by now have become soft. Give all the contents a final stir and then turn the flame off.

Next, add the cooked millets to the pan and squeeze lemon juice over the top of the contents. Stir to mix well. If you prefer a tangier taste, you can squeeze more lemon juice.

Your traditional Nimbu Kodo is now ready to be served. This dish can be eaten with curd or raita, or a pickle or chutney of your choice. Whatever your chosen accompaniment may be, this dish tastes simply awesome!

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