Ragi Millet Pulao
This Ragi Millet Pulao is a healthy, low-calorie, and gluten-free option that can help with weight loss. It is made with ragi millets, which are high in fiber, protein, and nutrients. This recipe is vegetarian, making it suitable for people following a plant-based diet. The dish is flavorful, aromatic, and filling, making it an ideal option for lunch or dinner. People with a nut allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
146 kcal
Protein
4 g
Carbs
26 g
Fat
3 g
Fiber
6 g
Ingredients
Ragi
0.5 cup (100g)
Plain Water
2 medium cup (500g)
Chopped Onion
0.5 medium cup (80g)
Chopped Tomato
1 small cup (100g)
Carrot
0.5 cup, chopped (100g)
Green Peas
0.5 medium cup (75g)
Ginger Paste
0.5 tsp (2.5g)
Garlic paste
0.5 tsp (2.5g)
Cumin seeds
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Turmeric powder
0.5 tsp (2.5g)
Garam Masala
0.5 tsp (2.5g)
Olive Oil
0.5 tbsp (7.5g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Cloves
2 gms (2g)
Instructions
Cooking Steps
Rinse the ragi millet in water and soak it for 15-20 minutes.
Heat oil in a pressure cooker or a pot over medium heat. Add cumin seeds, cloves. Saute for a minute.
Add sliced onions and sauté for 2-3 minutes until they turn translucent.
Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes, coriander powder, turmeric powder, garam masala, and salt. Stir well.
Add chopped vegetables and soaked ragi millet. Mix well.
Add water and stir gently. Cover the cooker with a lid and let it cook for 2 whistles on high heat. If using a pot, let it simmer for 20-25 minutes until the millets and vegetables are cooked.
Once the pressure is released, open the cooker and fluff the millet with a fork. Garnish with fresh coriander leaves and serve hot.