Namkeen Dalia with Sprouts

(Vegetable Broken Wheat/ Pearl Millet Porridge with Sprouts)

20 min

Prep (min)

Katoris

🌿

Vegetarian

Nutrient Information — per 1 Katori

279 Kcal

Energy (kcal)

10.1 g

Protein

45.6 g

Carbohydrate

5.4 g

Total Fats

Amount per diet plan: 1.5 Katori at one time

Ingredients

1.5 cups Broken wheat/ pearl millet (bajra)

6 tbsp Green gram whole sprouts

1/3 cup Fresh peas, shelled

3/4 cup Beans, finely chopped

1.5 small Tomatoes, finely chopped

1 medium Green capsicum, finely chopped

2 small Carrots, finely chopped

1 large Onion, finely chopped

2 whole Green chillies, finely chopped (optional)

3 tsp Groundnut oil

4 cups Water

2 sprigs Coriander leaves, finely chopped for garnish

1 tsp Cumin seeds

1/8 tsp Asafoetida (hing)

Use minimal Amount of salt

Method of Preparation

If using Bajra: Wash bajra (pearl millet) under running water and drain excess water. Grind it coarsely and add enough water to soak and let it sit for 45-60 minutes. Remove the husk floating in the water and rinse with 2-3 changes of water. If using wheat dalia: In a karahi or pan, dry roast the dalia for 1-2 minutes. Soak the roasted dalia in water and let it rest for some time. Remove dust or husk particles floating in the water.

Heat the oil in the karahi. Add cumin seeds and let them turn brown.

Add asafoetida (hing) and chopped green chillies. Saute for a few seconds, then add chopped tomatoes and cook for 2-3 minutes.

Add shelled peas, chopped beans, and carrot. Saute for 3-4 minutes.

Add water and salt. Bring the mixture to a boil.

Add the roasted dalia, capsicum, and sprouts to the karahi. Mix well and let it cook for 12-15 minutes on a low flame or cook in a pressure cooker for two whistles if using wheat dalia and four whistles if using bajra dalia.

Adjust the consistency with water.

Garnish with coriander leaves and serve hot.