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Zesty Porso Millet Salad with Velvet Cashew Crème & Spicy Lemon Dressing

Chef Ruchika Jain
A vibrant Porso millet salad packed with plant protein, healthy nutrients, and bold flavor, topped with creamy cashew dressing and lemon dressing. Perfect for balanced eating and everyday wellness.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course, Salad
Servings 3
Calories 537 kcal

Ingredients
  

For Salad

  • 1 Cup Porso millet (uncooked)
  • 2 medium sized Tomato (chopped)
  • 1 large sized Cucumber (chopped)
  • ¼ Cup Boiled soyabean lobia (black-eyed peas or soybeans)
  • 1 medium sized Avocado (peeled, deseeded, and scooped)
  • 1 tbsp Mixed seeds (like pumpkin, flax, sunflower)
  • ¼ Cup Tofu (cubed (plus some grated for garnish))
  • 2 tbsp Roasted peanuts
  • 8-10 Fresh basil leaves
  • 1 tsp Oregano
  • 1 tsp Kosher salt

For Lemon Dressing

  • 1½ tbsp Lemon juice
  • 1½ tsp Sugar
  • 1 tsp Red chili flakes

For Cashew Dressing

  • 20-25 Cashews
  • 1 tbsp Sesame seeds
  • 8-10 Whole black pepper
  • 5-6 Basil leaves
  • ¼ tsp Kosher salt
  • ¼ tsp Lemon juice
  • Water – as required

Instructions
 

 Prepare the Porso Millet:

  • Soak the porso millet for 4 to 5 hours.
  • Boil it in a saucepan or a kettle until soft but not mushy. Each grain should remain separate.
  • Drain and set aside to cool.

Prepare Lemon Dressing:

  • In a small bowl, mix lemon juice and sugar.
  • Stir until sugar dissolves.
  • Add red chili flakes. Mix and keep aside.

Prepare Cashew Dressing:

  • Dry roast cashews on low-medium flame for 1–2 minutes until lightly browned.
  • Roast the sesame seeds until they begin to pop or splutter.
  • In a blender, add the roasted cashews, seeds, basil leaves, black pepper, salt, and lemon juice.
  • Blend once into a semi-dry paste. Keep 1 spoon of this aside.
  • Add 3–4 tbsp water to the remaining mixture and blend into a thick, creamy dressing. Set aside.

Prepare Other Ingredients:

  • Chop cucumber and tomatoes into cubes.
  • Scoop avocado or roughly chop.
  • Air-fry or pan-roast the boiled soyabean lobia:
  • Toss with a little oil.
  • Roast on low-medium heat or in an air fryer at 190°C for 5–6 minutes (repeat twice if needed). Adjust time based on moisture content.

Final Assembly:

  • In a large salad bowl, add: Cooked porso millet, Chopped cucumber and tomato, Avocado , Roasted soyabean lobia, Tofu cubes, Mixed seeds, Roasted peanuts
  • Add the prepared lemon dressing, oregano, and salt. Mix well.
  • Add fresh basil leaves and the 1 spoon of semi-dry cashew dressing you saved earlier. Mix again.
  • Now spread rest of the cashew dressing on the top of salad thoroughly.
  • Grate some tofu on top in the center and garnish with a few more basil leaves.

Notes

Serving Suggestions:
Serve the salad chilled or at room temperature. It’s a hearty, protein-rich, and flavorful meal perfect for lunch or a light dinner.
 Per Serving (If Divided into 3 Portions):
• Calories: ~537 kcal
• Protein: ~18.4 g
• Fat: ~24.4 g
• Carbohydrates: ~65.4 g
• Fiber: ~12.7 g