11 Forgotten Grains Making a Comeback in Modern Indian Kitchens

8. Proso millet (cheena)

Proso millet, often called cheena in Indian contexts, has a global history and a clean, toasted flavour that works well in contemporary grain salads and bowls. In India it was grown in pockets where simple starchy crops were needed, and families used it in porridge or mixed-grain recipes. Proso fell away from mainstream notice during decades when agriculture and markets narrowed available choices, but its light texture and pleasant bite have helped it reemerge among modern cooks. It’s a great choice when you want a rice-like grain that cooks quickly and holds up in cold salads or warm pilafs. Cheena pairs nicely with roasted vegetables, tangy dressings, or spiced yogurt for a fusion tiffin-style lunch. For North American shoppers, proso millet is usually available through health-food suppliers, bulk grain sections, and a few Indian grocery stores; check labels or product descriptions for “proso” or “cheena.” Toasting the grain briefly in oil before simmering enhances its nutty aroma and overall flavour.