Kaale Chane ka Pulao
Bottle gourd, black chickpeas, kidney beans, and rice come together at North Delhi’s Mazdoor Kitchen in a wholesome meal,often just the one they have in a day,for over 400 homeless people and labourers.
Difficulty Level: Intermediate
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Mixed Millet Rotla
Sorghum, pearl millet, and finger millet flours are combined to make this wholesome dish, with recipes for cucumber-tomato sabji, and chilli pickle that pair perfectly with it.
Ragi Laddoo
This recipe has been documented for The Locavore by Shabnam Afrien of Odisha Millets Mission (OMM). A flagship programme of the government of Odisha, OMM was launched in 2017 to improve the nutrition of tribal communities in Odisha through revival of millets in farming and their diets.
Krai, Mushroom, and Piscot Soup
This Khasi-inspired mushroom and piscot soup substitutes maida or cornflour with a healthier alternative: ragi, or finger millet.
Bajri Methi Gota
The Bajri Methi Gota made with pearl millet flour, methi leaves and spices is a simple but flavorful pakoda that's popular in the Kathiawad region of Gujarat.
Fried mutton (Karnataka style)
This recipe is from journalist Seema Chisti’s book 'Sumitra and Anees: Tales and Recipes from a Khichdi Family',the story of her parents Sumitra and Anees, their inter-faith marriage, and in a sense, the celebration of India’s pluralism.
Kesar Suji Halwa
In this sweet, flavoured predominantly by saffron and cardamom, nonagenarian Harbhajan Kaur shares a closely-guarded go-to family recipe.
Laiwa Kanghou
A simple preparation, this is as popular in some Manipuri kitchens as it is unknown in others, writes Ammo Angom, who discovered it as a teenager. Laiwa, or a type of fresh bamboo shoots, and patience are the two star ingredients in this mix.