Masala Millet with Leafy Greens

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With a history of cultivation that traces back over 10,000 years, millet is an essential grain for humanity.

However, with the widespread adoption of wheat, millet has largely fallen out of favor. Most people in the United States have probably never eaten it.

This is a true shame, particularly for Kapha and Pitta types who will especially benefit from millet’s sweet, astringent, light, warming, and drying qualities.

The other major benefit with millet is that it is very tolerant to drought. Millet could very well save us one day in the future.

masala millet

Health benefits

Millet is a diuretic (drying) and cleanses the blood by helping to remove toxins.

Millet is higher in protein than rice, and therefore a little heavier to digest. It is also loaded with insoluble fiber.

In general, cook your millet with spices and healthy fats to help with assimilation and balance the dry quality. 

In this recipe, millet is cooked with greens, which also assist in digestion. 

This masala millet is actually rich in flavorful spices to support metabolism, as well as the taste buds.

This is a recipe slightly modified from Vaidya Misha, founder of SV Ayurveda

It comes together in about 20 minutes, and you’ve got greens and a grain ready to eat at the same time.

I really enjoy this dish, so I am sharing it with you.

Masala Millet with Leafy Greens

Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 3 servings
Calories: 175kcal
This masala millet with leafy greens is rich in flavorful spices to support metabolism, as well as the taste buds.
Print Recipe


  • Small saucepan – 1.75 qt.


for the millet

  • 1/2 cup millet
  • 1/4 teaspoon cardamom powder (sub with 3 cardamom pods, smashed)
  • 1/2 tablespoon ghee
  • 1 1/2 cups water
  • 1 cup asparagus (stems and tips chopped into 1-inch pieces and separated) OR 4 cups leafy greens chopped

for the sauce

  • 1 teaspoon ghee
  • 1/2 lime juiced
  • 1/2 teaspoon garam masala or Mom’s Masala (see notes)
  • 1/4 teaspoon salt or to taste


for the millet

  • Combine millet, cardamom, ghee, and water in a small saucepan. Bring to a boil, reduce heat to low and cook, covered, for 10 minutes.
  • Asparagus: Add chopped asparagus stems on top of the millet and cook for another 3 minutes. Add the tips and cook for 2-3 minutes, until the asparagus is soft. Greens: Add chopped greens and cook for 5 minutes.
  • Turn off the heat and keep the lid on for about 5 minutes while you prepare the sauce.

for the sauce

  • Combine the ingredients for the sauce together in a small bowl, including the ghee, lime, masala, and salt. 
  • Add the sauce and stir it into the millet, along with the asparagus or greens.


Masala Options

Mom’s Masala is a product that was formulated by Vaidya RK Mishra. It is a spice mixture that has all 6 tastes, and a neutral-to-warm thermal flavor. 
You’ll notice the spices are added in this recipe at the end. Generally spices must be cooked to bring out their flavor and medicinal properties, but all of the spices in Mom’s Masala are pre-toasted, so it isn’t necessary to cook them.
BUY Mom’s Masala here
Garam masala is a good substitute, since garam masala spices are also pre-toasted. Garam masala is going to add more heat and pungency to your dish, since it typically contains cinnamon, cardamom, black pepper, cloves, nutmeg, bay leaf, etc. 

Optional add-in

Vaidya Mishra included fresh green chili in the sauce
  • 1/2 teaspoon green chili or jalapeño, finely chopped
This recipe is from “Ayurvedic Recipes for Balance & Bliss,” by Vaidya RK Mishra and Rick Talcott.


Calories: 175kcal | Carbohydrates: 27g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 203mg | Potassium: 169mg | Fiber: 4g | Sugar: 1g | Vitamin A: 343IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 2mg

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