Nutritional Benefits : Jowar rava is a complex, low-glycemic carbohydrate rich in resistant starch. Combined with the high soluble and insoluble fiber from sprouted moong. So Combining millet and legume yields a complete, high-quality plant-based protein.
208 kcal
Calories
6.8 g
Protein
37 g
Carbs
3.6 g
Fat
In a kadai, dry-roast the jowar rava over medium-low heat for 4–5 minutes until aromatic and lightly toasted. Remove and set aside.
In the same pan, heat the oil or ghee. Add mustard seeds, cumin seeds, urad dal, and hing. Once the seeds crackle and the dal turns light golden, add the curry leaves, slit green chili, and grated ginger.
Add the chopped onions and sautee until translucent. Add the mixed chopped vegetables and the sprouted moong. Sautee on medium flame for 2 minutes.
Pour in 1.5 cups of hot water, add turmeric, and salt. Bring to a rolling boil. Reduce heat to low, cover, and let the sprouts and vegetables cook for 3–4 minutes until just tender.
Slowly pour in the roasted jowar rava in a steady stream while stirring continuously to prevent lump formation.
Cover tightly with a lid and cook on low heat for 6–8 minutes, stirring once halfway through, until the grains absorb the liquid and soften. (If it feels dry, sprinkle 2 tbsp warm water).
Turn off the heat, stir in fresh lemon juice and chopped coriander. Keep covered for 2 minutes before serving hot.
