Ragi Millet Pomegranate Salad (1kg Ragi Millet + 500ml Sunflower Oil + 200g Black Pepper + 250g Saffron Honey + 400g Himalayan Pink Salt)

Ingredients 

• Cooked Bharat Vedica Ragi Millet – 100 g, cooled
• Fresh Pomegranate Seeds – 50 g
• Cucumber – 50 g, diced
• Carrot – 30 g, grated or julienned
• Cherry Tomato – 30 g, halved
• Fresh Mint – 5 g, chopped
• Fresh Coriander – 5 g, chopped
• Pumpkin Seeds – 10 g
• Organic Groundnuts – to taste, roasted and roughly chopped

For the Honey-Lemon Dressing

• Fresh Lemon Juice – 15 ml
• Organic Wood-Pressed Sunflower Oil – 5 ml
• Raw Honey – 5 g
• Himalayan Pink Salt – to taste
• Organic Black Pepper – to taste

Method

1. Cook the Ragi Millet 
   Rinse Bharat Vedica Ragi Millet thoroughly under running water. Cook it in ample water over medium heat until the grains turn tender and slightly translucent. Drain any excess water, if required, and spread the cooked millet on a plate to cool completely. This helps maintain its light, fluffy texture and prevents clumping.
2. Prepare the Fresh Ingredients
   Dice the cucumber into small, even pieces. Grate or julienne the carrot, and halve the cherry tomatoes. Finely chop the mint and coriander leaves. Roughly chop the roasted groundnuts, and keep the pumpkin seeds ready.
3. Prepare the Honey-Lemon Dressing 
   In a small bowl, whisk together the fresh lemon juice, organic wood-pressed sunflower oil, raw honey, Himalayan pink salt, and black pepper until well combined. The dressing should be bright, lightly sweet, and perfectly balanced.
4. Assemble the Salad
   In a large mixing bowl, combine the cooled Ragi Millet with the cucumber, carrot, cherry tomatoes, pomegranate seeds, mint, and coriander.
5. Toss with the Dressing
   Pour the honey-lemon dressing over the salad and gently fold everything together until the millet and vegetables are evenly coated.
6. Finish and Serve
   Sprinkle the pumpkin seeds and roasted groundnuts over the salad just before serving for a delightful crunch. Garnish with a few fresh mint leaves and extra pomegranate seeds. Serve immediately or refrigerate for 15 to 20 minutes for an even more refreshing flavour.