Millet in perspective of Mahatma Gandhi

[Prof. Dr. Yogendra Yadav]

Prof. Dr. Yogendra Yadav

Gandhi Research Foundation, Jalgaon, Maharashtra, India

Contact No.- 0940495538,09415777229

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Millet in perspective of Mahatma Gandhi

 

Mahatma Gandhi was very familiar to millet. He had done a lot of experiment on this crop and its grains. He knew it very well that it is one of the medicinal grains. This ancient grain, with its mildly sweet flavor, is tasty, soothing, non-acid forming, and contains a myriad of beneficial nutrients. This readily-available food is one of the least allergenic and most digestible. While Americans are becoming familiar with millet, this wonderful grain ranks as one of the most important cereal grains, feeding more than one third of the world’s population. It is highly nutritious and ideal for children. It is great energy source ideal for athletes. It is ideal for those with sensitivity to wheat or other grains that contain gluten. It has complete protein source when combined with legumes ideal for a vegetarian diet. Mahatma Gandhi described, “To return to the shepherd, he then takes his breakfast consisting of a thick cake made of millet an Anglo-Indian name for bajari, a kind of corn much used in India instead of, or in addition to, wheat clarified butter and molasses. At about eight or nine o'clock in the morning he goes to pasture the cattle placed under his superintendence. The place of pasture is generally two or three miles from his town. It is hilly tract of land studded with a green carpet of luxuriant foliage. Thus he has the unique advantage of enjoying the freshest air with natural scenery thrown in. While the cattle are roaming about, he whiles away his time in singing or talking to his companion who may be his wife, brother or some other relation. At about twelve o' clock he takes his lunch, which he always carries with him.”1

It has about 15% protein and high amounts of fiber. It is rich in photochemical including phytic acid, which is believed to lower cholesterol, and phytate, which is associated with reducing cancer risks. Millet is one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes. It is mentioned in the Bible, and was used during those times to make bread. Millet has been used in Africa and India as a staple food for thousands of years and it was grown as early as 2700 BC in China where it was the prevalent grain before rice became the dominant staple. It is documented that the plant was also grown by the lake dwellers of Switzerland during the Stone Age. Today millet ranks as the sixth most important grain in the world, sustains 1/3 of the world’s population and is a significant part of the diet in northern China, Japan, Manchuria and various areas of the former Soviet Union, Africa, India, and Egypt. Mahatma Gandhi described, “Wheat, however, is, of course, of the greatest importance there as here. Then there are bajara (which is called millet by the Anglo- Indians), joar, rice, etc. These are what I should call bread foods, because they are chiefly used for bread-making. Wheat, of course, in greatly used, but it being comparatively dear, bajara and joar take its place among the poor classes. This is very much so in the southern and the Northern provinces.”2

Millet is a major crop in many of these countries, particularly Africa and the Indian subcontinent where the crop covers almost 100 million acres, and thrives in the hot dry climates that are not conducive to growing other grains such as wheat and rice. Millet is a tall erect annual grass with an appearance strikingly similar to maize. The plants will vary somewhat in appearance and size, depending on variety, and can grow anywhere from one to 15 feet tall. Generally the plants have coarse stems, growing in dense clumps and the leaves are grass-like, numerous and slender, measuring about an inch wide and up to more than 6 feet long.  Mahatma Gandhi described, “In summer, when we always dread cholera, authorities prohibit rightly, too, in many cases the sale of melons and other such fruits. As for dried fruits, we get almost all the varieties that are to be had here. Of nuts we get some varieties which you do not get here; on the other hand, some that are to be had here are not seen in India. Nuts are never used as food in India; and so, properly speaking, they should not be included in the Foods of India. Now, before I come to the last division of my subject, I should request you to bear in mind the following divisions that I have made: first, corn for bread-making, e.g., wheat, millet, etc.; second, pulse, for dal or soup-making; third, green vegetables; fourth, fruits; and, fifth and last, nuts.”3

The seeds are enclosed in colored hulls, with color depending on variety, and the seed heads themselves are held above the grassy plant on a spike like panicle 6 to 14 inches long and are extremely attractive. Because of a remarkably hard, indigestible hull, this grain must be hulled before it can be used for human consumption. Hulling does not affect the nutrient value, as the germ stays intact through this process. Mahatma Gandhi described, “Please do not turn away those collecting contributions, saying that you have already paid towards many funds. Do not hesitate to send your contribution directly either. Those who have money have to contribute towards a variety of funds, but there can be no comparison between a famine Fund and other funds. To this Fund, even the poorest Indian can contribute. One who lives on coarse roti and ghee may go without ghee for a time and pay the money thus saved into the Famine Relief Fund. Such a one should bear in mind that while he gets at least millet roti and ghee, people in the famine areas do not get even roti. There is no fodder for cattle and both human beings and cattle have been reduced to skeletons. If this is realized by everyone, there is no Indian who cannot make a contribution, however small.”4

Once out of the hull, millet grains look like tiny yellow spheres with a dot on one side where it was attached to the stem. This gives the seeds an appearance similar to tiny, pale yellow beads. Millet is unique due to its short growing season. It can develop from a planted seed to a mature, ready to harvest plant in as little as 65 days. This is an important consideration for areas where food is needed for many. Mahatma Gandhi described, “Japanese saris, French satin and Manchester muslins are but so many forms of addiction. A person in the grip of these addictions will never think of freedom, since by his dress he has become a foreigner who looks upon everything foreign as good, how can we expect such a man to have the spirit of swadeshi in him? What does such a one know of self-rule? In what sense can a person who does not like India’s climate, Indian ways of dressing and Indian dishes look upon the country as his? The crores of us have not yet come to dislike India’s climate and are happy enough with its wheat and millet roti, made with hand, but the cloth it offers fails to please us! Foreign cloth has cast a spell over us. Till we are free from that spell the country will remain enslaved, let there be no doubt about it.”5

Millet is tasty, with a mildly sweet, nut-like flavor and contains a myriad of beneficial nutrients. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals iron, magnesium, phosphorous, and potassium. Mahatma Gandhi described, “What is said about millet could possibly be true. The bad qualities it has are not due to its colour but due to certain substances it contains and the lack of certain others. A person, who does not have sufficient physical exercise and has to do a lot of mental work, is not able to digest it. For that reason, it is considered to have rajoguna and wheat is said to be sattvik.”6   Properly stored, whole millet can be kept safely for up to two years. The grain should be stored in tightly closed containers, preferably glass, in a cool dry place with a temperature of less than 70. The flour deteriorates and becomes rancid very rapidly after it is ground, so it is best to grind the flour right before it is to be used.

Millet has an interesting characteristic in that the hulls and seeds contain small amounts of goiterogenic substances that limit uptake of iodine to the thyroid. In large amounts these ‘thyroid function inhibitors’ can cause goiter and some researchers feel this may explain, at least in part, the perplexing correlation between millet consumption and goiter incidence in some of the developing countries where millet constitutes a significant part of the diet. In many of these countries another contributing factor may be a lack of sufficient dietary iodine. Mahatma Gandhi described, “I was a little worried to read of Malaviyaji’s fever in the newspapers. I am relieved now. I hope he will emerge from the jail in good health. I am glad about your health too. I am again experimenting with milk less diet. This time constipation was responsible for it. Now I am taking chapattis prepared from millet for the prisoners, vegetables, three tolas of almonds and dates. I am trying to give up dates. Constipation has disappeared. I shall revert to milk if I lose strength. It is nearly a month since I gave up milk.”7 Millet is delicious as a cooked cereal and in casseroles, breads, soups, stews, soufflés, pilaf, and stuffing. It can be used as a side dish or served under sautéed vegetables or with beans and can be popped like corn for use as a snack or breakfast cereal. The grain mixes well with any seasoning or herbs that are commonly used in rice dishes and for interesting taste and texture variations it may be combined with quinoa and brown or basmati rice.

Millet is not alone in possessing this characteristic. Commonly eaten foods that also contain these goiterogenic substances include Brussels sprouts, broccoli, cabbage, cauliflower, kale, mustard greens, spinach, turnips, rutabagas, cassava, soy beans, peanuts, peaches, and pears. Mahatma Gandhi described, “You must always keep some soda bicorn with you. Whether or not you have a cough, sour buttermilk becomes harmless if a little soda is added to it. Where raw onion is available, do not hesitate to eat it. If nothing else is available, one can carry on with a millet rotla, onion and ghee.”8 There are many cooking variations to be found for millet. A good general guideline is to use third parts water or stock and 1 part grain, add grain to boiling water, and simmer covered for approximately 30 minutes or until water is completely absorbed. Remove from heat and let steam, covered for ten minutes more.

 

References:

 

1. VOL.1: 1884 - 30 NOVEMBER, 1896, Page- 26
2. VOL.1: 1884 - 30 NOVEMBER, 1896, Page-  36
3. VOL.1: 1884 - 30 NOVEMBER, 1896, Page-  40
4. VOL. 12: 15 JULY, 1911 - 8 MARCH, 1913, Page-  117
5. VOL. 23 : 6 APRIL, 1921 - 21 JULY, 1921, Page-  398
6. LETTER TO PRABHUDAS GANDHI; March 5, 1926
7. LETTER TO G. D. BIRLA; December 16, 1930
8. LETTER TO CHANDRAKANTA; December 14, 1932