This wholesome meal is rich in protein, fibre, iron, calcium, and gut-friendly nutrients. The combination of millet, fresh spinach, black chana, and curd helps keep you full for longer, supports digestion, and provides steady energy throughout the day.
Millet Spinach Rice – You can make this recipe using millet, quinoa, or white, red, or black rice of your choice. I have used millet here. Take 1 cup of cooked millet and keep it ready. Heat 2 tablespoons of coconut oil in a pan and splutter ½ teaspoon mustard seeds. Add 4 crushed garlic cloves, 1 finely chopped onion, and 3 green chillies, and sauté well until the onions turn soft. Add the cooked millet and salt and mix well. Finally, add 2 cups of washed and chopped fresh spinach along with ¼ cup freshly grated coconut. Toss everything together on high heat for just a minute and switch off the flame. Make sure the spinach is fresh and is added only at the end along with the grated coconut. Do not sauté the spinach along with the onions, as this helps retain its freshness, colour, and nutrients. The millet spinach rice is ready.
Black Chana Raita – Take ½ cup of cooked black chana and grind it in a mixer jar until smooth, using some of the cooked chana water as needed. Transfer this to a bowl and add 1 cup of thick curd, ½ teaspoon cumin powder, and salt to taste. Mix well, then add ¼ cup chopped cucumber, ¼ cup chopped tomato, chopped coriander leaves, and optional chopped onion. Adjust the seasoning with salt and mix everything together. The black chana raita is ready to serve alongside the millet spinach rice.
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