Millets are known as “the first crops” and the crops of the future. Traditionally grown in Asia and Africa, they're powerhouses of nutrition, climate smart because they require minimal water, fertilizers or pesticides to grow, are insect-tolerant and drought-resistant. Not bad!

Producing millets requires less water than rice or wheat.

Globally, food systems produce more emissions than transportation. So any solution to climate change must directly address what we eat, and how it’s produced. 

Millets are efficient at removing carbon dioxide from the air, and delivering it back to the soil, with a lower carbon footprint compared to rice and wheat.

Being endemic to regions that are dry and semi-arid, millets have developed an efficient fibrous root system that captures the moisture needed even from erratic rainfall, while also preventing soil erosion, and maintaining soil integrity.

A good source of protein, fiber, vitamins, and minerals, they’re good for cardiovascular health, bone health, preventing anemia, preventing the onset of diabetes (they’re low on the glycemic index), maintaining weight and stopping gut inflammation. Whew!

Both traditional and innovative cooks use millets for all kinds of tasty snacks and hearty dishes. Can you smell the Bajra Khichdi cooking?

Bajra Khichdi is a common household meal made with Pearl millets in many regions of India.

First, let's gather the ingredients...

Add your tempering to the oil, and fry sliced onions.

Add chopped potatoes, carrots, and beans.

Add spices, and soaked bajra and lentils.

Stir everything well.

Add water, and cook for 2-3 pressure cooker whistles.