Cook's Hideout: Mexican Millet with Spicy Pinto beans

October 30, 2008

Mexican Millet with Spicy Pinto beans

Mexican millet is a dish that’s been our staple for sometime now. Recipe is from Veganomicon. I made it in the pressure cooker this time and it was much quicker and easier.

Millet – 1 ½ cups
Onion – 1 medium, chopped
Jalapeno – 1 medium, chopped fine
Garlic – 2 cloves, minced
Tomato paste – 2 tbsp
Tomato – 1 medium, chopped
Salt, Pepper, Lemon juice – to taste
* Pressure cook millet with 1 ¾ cups water for 2 whistles. Keep aside.
* Add 2 tsp oil and minced garlic to a large pan, heat on medium low until the garlic starts to sizzle.
* Add the chopped onion, jalapeno and sauté till the edges start to brown.
* Mix in tomato paste and chopped tomato and sauté until the tomatoes are cooked, but not mushy.
* Season with salt and pepper. Stir in the cooked millet, mix well and cook for another 3-5minutes for the flavors to mingle. Check seasoning and serve along side any Latin flavored dish. I served it with spicy pinto beans, store bought salsa and guacamole.


  1. Looks yummy and healthy. Dear Pavani, you have a surprise waiting for you in my blog since last week. Sorry forgot to intimate you earlier. please collect it.


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