Little Millet & Lobia Masala
This bowl combines the goodness of little millet (a gluten-free grain) with protein-packed lobia (black-eyed peas). The Indian sabzi-style preparation with aromatic spices makes it flavorful while being light and nutritious. It's an excellent choice for lunch or dinner and aligns with weight-loss and healthy eating goals.
Nutrition Facts
Per serving
Energy
253 kcal
Protein
10 g
Carbs
41 g
Fat
4 g
Fiber
8 g
Ingredients
Little Millet (Raw)
0.25 cup (50g)
Lobia (Black Eyed Peas)
0.5 small cup (50g)
Chopped Onion
0.5 medium cup (80g)
Chopped Tomato
1 small cup (100g)
Garlic paste
0.5 tsp (2.5g)
Chopped Green Chilli
2 tsp (4g)
Olive Oil
1 tsp (5g)
Garam Masala
1 tsp (3g)
Turmeric powder
0.25 tsp (1.25g)
Coriander Powder
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Ginger Paste
0.5 tsp (2.5g)
Cumin Powder
0.5 tsp (1g)
Kasuri Methi
0.5 tsp (2.5g)
Plain Water
0.5 small cup (100g)
Cumin seeds
0.5 tsp (2g)
Instructions
Preparation
Soak the lobia in water for overnight. Drain and rinse before cooking.
Pressure cook the soaked lobia with a pinch of salt & water for 2-3 whistles or until soft (but not mushy). Drain any excess water and set aside.
Wash the little millet, cook with water and a pinch of salt. Bring to a boil, until the millet is cooked (about 10-12 minutes). Fluff with a fork.
Cooking Steps
Heat oil in a pan. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and green chili. Sauté for 1-2 minutes until the raw aroma disappears.
Add chopped tomatoes and cook until soft and mushy.
Add turmeric powder, coriander powder, cumin powder, and salt. Stir well and cook for 1-2 minutes.
Add boiled lobia and mix until the lobia is coated with the masala.
Add the cooked millet to the pan with lobia masala and mix gently.
Sprinkle garam masala, crushed kasuri methi, and chopped coriander leaves. Mix and cook for another 2-3 minutes.
Serve warm.