BARNYARD MILLET

Unpolished. Only the inedible husk is removed, so the bran stays on the grain. Polishing abrades that bran away to make the grain whiter and faster to cook, and takes most of the fibre and minerals with it.

Yes, ideally six to eight hours, or at minimum thirty minutes. Soaking softens the bran, shortens cooking time and makes the grain easier to digest. Discard the soaking water and rinse before cooking.

Like rice, with a little more water - roughly one part grain to two and a half parts water - for about fifteen minutes after soaking. It should finish fluffy rather than sticky.

Four to six months in an airtight container, kept dry and out of sunlight. Unpolished grain holds its bran oil, so it does not keep indefinitely the way polished rice does.

Yes. It works with sambar, rasam and curd, and in upma, pongal and lemon-rice style dishes. It absorbs slightly more water than rice, so adjust on the first attempt.

Millets are naturally gluten free. They are cleaned and hulled on equipment also used for other grains, so tell us if you need a coeliac-safe run.

Yes. Soak overnight, drain, and keep damp in a covered container for a day or so until small shoots appear. Sprouted millet cooks faster and many people find it easier to digest.

It is sold unpolished, with the bran left on, and cleaned and sorted in small batches. Most millet on sale is polished to look whiter and cook faster, which takes most of the fibre and minerals with it.