Serving: 2
Cooking Time: 20 minutes
Ingredients:
Base
- 1 cup cooked foxtail millets
- 1 cup mixed sprouts
- Vegetables 1/4 cup each
- Green peas/ edamame
- Carrots
- Cauliflower
- 1 onion, finely chopped
- 2 green chillies slit
- 1 tsp each mustard seeds, urad daal and channa daal
- 1/2 inch grated ginger
- Salt to taste
- Spices
- 1/4 tsp turmeric powder
- 1/4 tsp cumin powder
- 30 grams leafy greens of your choice.
Topping
- Grated coconut, 1 tbsp
- Handful of coriander leaves
Cooking Method:
- Wash millets thoroughly. Soak them for 2 hours and cook them with 2 cups water for 10-12 minutes. Drain off the excess water once the millets are done. You can also pressure cook them.
- Bring 2 cups water to boil and cook the sprouts for 5-8 minutes. Set them aside.
- Pre-heat a kadai. Add in mustard seeds, urad daal, channa daal and dry roast them for a minute or till mustard seeds start to pop.
- Add in onions, ginger and chillies with a splash of water. Cook for 1-2 minutes.
- Add all the vegetables, add in salt and spices. Cook till the vegetables are tender and almost done.
- Add in leafy greens, cooked millets and boiled mixed sprouts. Combine to get all ingredients together.
- Turn off the heat and cover the sprouts upma with a lid. Let it sit for 10 minutes.
- Top the upma with 1 tbsp grated coconut and lots of coriander leaves. Serve and enjoy!
