A personal ode to healthful innovation, one bowl at a time
If you know me, you know that health isn’t just a goal, it’s a lifestyle I live, breathe, and cook with every single day. Whether I’m developing a new recipe, planning a workshop, or just making lunch for my family, I’m always thinking: How can I make this nourishing without losing the joy of eating?
That’s exactly where this Porso Millet Salad with Cashew and Lemon Dressing was born: not from a need to reinvent the wheel, but from my passion for weaving healthy, powerful ingredients into dishes that are approachable, comforting, and exciting.
Why Health Should Be Easy, Not Extreme
I’ve seen it firsthand — the pressure to eat “clean” can feel overwhelming. But I believe in balance over extremes, and in celebrating food that’s both delicious and good for your body. My kitchen isn’t about chasing trends — it’s about creating real food that feels good, heals from within, and fits seamlessly into daily life.
That’s why I often take familiar ingredients and everyday cravings, and just elevate them with mindful swaps and additions. You won’t find detox diets or miracle cures here, just thoughtful recipes, backed by real nutrition and personal intention.
Why Porso Millet?
Porso millet is a gem I keep coming back to. Light, nutty, and incredibly versatile, it’s one of the smallest millets, but don’t let its size fool you.
Here’s why I love using it:
- Gluten-Free & Easy to Digest: Perfect for those with wheat sensitivities or anyone trying to reduce gluten in their diet.
- Protein & Fiber-Rich: Keeps you fuller longer and supports gut health.
- Low Glycemic Index: Great for managing blood sugar and supporting steady energy levels.
- Rich in Antioxidants: Helps reduce inflammation and supports overall vitality.
In this salad, it acts as the perfect base — hearty yet light, soaking in all the flavors while offering a subtle bite that’s oh-so-satisfying.
This dish is my way of showing how nutrition and creativity can coexist beautifully. You don’t have to cook elaborate, unfamiliar meals to eat well. Sometimes it’s just about adding something new — a spoonful of roasted seeds, a millet base instead of rice, or a homemade nut dressing instead of store-bought ones.
Every recipe I share is a piece of that larger philosophy: to make health accessible, joyful, and a part of our daily rhythm, not an exception.
So when you see this colorful bowl of porso, tofu, crunchy seeds, creamy avocado, and that dreamy cashew-lemon drizzle — know that it’s more than a salad. It’s a little reflection of the way I see food:
Fuel, pleasure, care, and creativity — all coming together on a plate.
I hope this inspires you to explore the world of millets, or simply to look at your next meal with a little more intention. Health can be vibrant, exciting, and deeply personal. And it starts with one small choice at a time.
Zesty Porso Millet Salad with Velvet Cashew Crème & Spicy Lemon Dressing
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
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
