Ragi and Vegetable Pulao

For a Serving Size of Two:

Ingredients:

• 60 grams ragi
• 50 grams finely chopped onion
• 30 grams diced carrots
• 30 grams green peas
• 30 grams diced capsicum
• 30 grams diced beans
• 1 teaspoon ginger-garlic paste
• ½ teaspoon cumin seeds
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala
• ½ teaspoon red chili powder
• 1 teaspoon oil
• 500 ml water
• Salt to taste
• Fresh coriander leaves for garnish (optional)

Procedure:

1. Rinse the ragi thoroughly and soak it for 4-6 hours.
2. Heat oil in a pan, add cumin seeds, and let them splutter. Add ginger-garlic paste and sauté for a minute.
3. Add onions and cook until translucent. Then, add the chopped vegetables (carrots, beans, capsicum, peas) and sauté for 2-3 minutes.
4. Add turmeric powder, red chili powder, and garam masala. Stir well.
5. Drain the soaked ragi and add it to the pan along with salt. Stir to combine.
6. Add water and bring the mixture to a boil. Cover and cook on low heat for about 15-20 minutes or until the ragi is fully cooked and the vegetables are tender.
7. Fluff the pulao with a fork and garnish with fresh coriander leaves

Nutritional Benefits:

Nutritional Information:

• Calories: 380 kcal
• Protein: 9.4 g
• Carbohydrates: 66.2 g
• Fat: 6.9 g