Serving Size: 1
Cooking Time: 15 minutes
Ingredients:
- ½ cup Little Millet Flakes
- ½ medium Onion, chopped
- Sprig of Curry Leaves
- ¼ tsp Mustard Seeds
- ¼ tsp Urad Dhal
- ½ Green Chili, slit
- 1 tbsp Roasted Peanuts
- 50 g Purple Cabbage, shredded
- ¼ cup Green Mung Sprouts
- Pinch of Turmeric Powder
- ½ tbsp Lemon Juice
- ¼ cup Water
- Freshly Chopped Coriander Leaves
- 1 tbsp Flaxseed Powder
Cooking Method:
- Wash and soak the Millet Flakes in 1½ cups of Water for about 2 - 3 minutes or until soft and drain the excess water.
- Heat a pan and splutter the Mustard Seeds, Urad Dhal, Curry Leaves, and Green Chili in that order.
- Add a splash of water if the Green Chili starts sticking to the pan.
- Now, add the chopped Onions and the Turmeric Powder and saute until the Onions turn golden brown.
- Add in the shredded Purple Cabbage and saute till it turns soft.
- Once done, add the soaked Millet Flakes, Green Mung Sprouts, Roasted Peanuts and Salt along with 2 - 3 tbsp of Water and let it cook on medium heat for 5 - 7 minutes.
- Once it turns aromatic, turn off the heat and garnish with some freshly chopped Coriander Leaves and Flaxseed Powder.
