Usal with jowar bhakri

Ingredients

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

• 300 g moong (green gram) sprouts, thoroughly rinsed
• 1 onion onion, finely chopped
• 1 tomato tomato, chopped
• 1 tsp goda masala or garam masala
• 0.5 tsp turmeric powder (haldi)
• 2 tbsp grated coconut
• 2 tbsp vegetable oil
• 1 tsp mustard seeds (rai)
• 200 g jowar (sorghum) flour, for the bhakri
• 2 tbsp coriander leaves (dhania), chopped
• 1 tsp salt

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

Method

1. 1Step 1. Heat the oil in a pan, add mustard seeds, then the onion, and cook until golden.
2. 2Step 2. Add the tomato, turmeric and goda masala, and cook until the tomato softens.
3. 3Step 3. Add the moong sprouts, salt and 300 ml water, cover and simmer for 15–18 minutes, stirring occasionally, until the sprouts are completely soft and cooked through — check none remain crunchy.
4. 4Step 4. Stir in the grated coconut and coriander leaves.
5. 5Step 5. For the bhakri, knead the jowar flour with warm water into a soft dough, pat into rounds by hand and cook on a hot tawa until browned spots appear on both sides, pressing gently with a cloth.
6. 6Step 6. Serve the usal hot with 1–2 bhakris per portion.

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.