Jowar roti with cooked sprouted moong sabzi

Ingredients

For 3 portions. Tick items as you go — nothing is changed for anyone else.

• 200 g moong (green gram), sprouted, about 1.5 katori (about 225 g)
• 1 medium onion, finely chopped
• 1 medium tomato, chopped
• 0.5 tsp mustard seeds (rai)
• 0.5 tsp cumin seeds (jeera)
• 0.5 tsp turmeric powder (haldi)
• 1 green chilli, chopped
• 2 tbsp mustard or sunflower oil
• 2 tbsp coriander leaves, chopped
• 1.5 tsp salt
• 200 g jowar (sorghum) flour, about 1.5 cups (about 360 ml)
• 150 ml warm water, for kneading the jowar dough

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Knead the jowar flour with warm water and a pinch of salt to a soft dough, then pat or roll into thin rotis between sheets of greaseproof paper.
2. 2Step 2. Cook each roti on a hot tawa until lightly browned on both sides.
3. 3Step 3. Rinse the sprouted moong well and set aside; ensure the sprouts are fresh and clean.
4. 4Step 4. Heat oil in a pan, add mustard and cumin seeds, then onion and green chilli, and cook until the onion softens.
5. 5Step 5. Add tomato, turmeric and salt, and cook until soft, then add the sprouted moong and a splash of water.
6. 6Step 6. Cover and cook over medium heat for at least 10–12 minutes, stirring occasionally, until the sprouts are fully cooked through and tender, not raw or crunchy.
7. 7Step 7. Scatter with coriander leaves and serve hot with the jowar roti.

Allergens for your selection

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.