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#HEALTHY LUNCH RECIPE, #BAJRA MILLET PURI, SPROUTED MOONG AND DILL LEAVES DRY PALYA;# Healthy MILLET RECIPES #BAJRA RECPIES
### Bajra Millet Puri Recipe
Bajra (pearl millet) is a gluten-free grain that is rich in fiber, vitamins, and minerals. Bajra puris are crispy, flavorful, and healthy.
#### Ingredients:
– 1 cup bajra flour (pearl millet flour)
– 1/2 cup whole wheat flour (optional, for better binding)
– 1 tbsp carom seeds (ajwain
– Salt to taste
– Water (for kneading the dough)
– Oil for deep frying
– 1/2 cut chopped methi leaves
#### Instructions:
1. **Prepare the Dough:**
– In a mixing bowl, combine bajra flour, whole wheat flour (optional), ajwain, , and salt. chopped methi leaves
– Gradually add water and knead to form a smooth and firm dough. The dough should not be too soft, as bajra flour doesn’t have gluten like wheat flour, so it requires a firmer consistency.
2. **Roll the Puri:**
– Divide the dough into small lemon-sized balls.
– Roll each ball into a small, even disc (about 3-4 inches in diameter) on a flat surface dusted with bajra flour. Use light pressure to avoid the dough cracking.
3. **Fry the Puri:**
– Heat oil in a deep frying pan over medium heat.
– Test the oil temperature by dropping a small piece of dough into the oil. If it rises to the surface quickly, the oil is ready.
– Fry the puris one at a time. Gently slide the rolled puri into the hot oil, pressing it lightly with a slotted spoon to puff it up. Fry until golden brown and crispy.
– Remove the puris from the oil and drain excess oil on paper towels.
4. **Serve:**
– Serve hot with chutneys, curries, or yogurt.
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### Sprouted Moong Dry Curry Recipe
Sprouted moong (green gram) is packed with protein and fiber. A dry curry made from sprouted moong is light, healthy, and flavorful.
#### Ingredients:
– 1 cup sprouted moong ( green gram)
– 1 tbsp oil
– 1/2 tsp mustard seeds
– 1 onion, finely chopped
– 1-2 green chilies, slit (optional)
– 1 spoon sambar powder
-grated coconut
– 1/2 cut dill leaves
– Salt to taste
– Fresh cilantro (coriander leaves) for garnish
#### Instructions:
1. **Prepare the Sprouts:**
– If you haven’t already, sprout the moong beans by soaking them overnight and then allowing them to sprout for 1-2 days. Rinse well before using.
2. **Cook the Curry:**
– Heat coconut oil in a pan on medium heat. Add cumin seeds and mustard seeds. Let them splutter.
– Add the chopped onions and sauté until they become soft and golden.
– Add the green chilies and curry leaves Cook until the soften and oil starts to separate from the masala.
3. **Spice It Up:**
– Add sambar powder, and salt. Stir well to combine.
– Add the sprouted moong beans and mix well, allowing the beans to cook with the spices for about 5-7 minutes on medium-low heat. You can add a little water if needed to prevent sticking.
– Let the sprouts cook for another 5-7 minutes, stirring occasionally. The moong should be soft but not mushy.
4. **Finish and Serve:**
– Garnish with fresh cilantro.
– Serve the sprouted moong curry with bajra puris or steamed rice.
Enjoy these two delicious and nutritious dishes! They complement each other perfectly, with the crispness of bajra puris pairing well with the light, flavorful sprouted moong curry.
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