Dry roasted cornmeal cooked with mixed vegetables
Ingredients - Serves 4
- Corn meal - 1 1/2 cups
- Chopped onions - 1/2 cup
- Chopped tomatoes - 1/2 cup
- Chopped carrot and beans - 1/2 cup
- Peas - 1/4 cup
- Red chilies - 2 nos
- Curry leaves few
- Mustard seeds - 1/2 tsp
- Bengal gram dhal - 1 tsp
- Oil - 1 tbsp
- Salt to taste
Method
- Heat the pan with oil add mustard seeds when it pops add bengal gram dhal
- Fry until the dhal turns golden brown and add chilies & curry leaves
- Add chopped vegetables - onions, tomatoes, carrot, beans and peas
- Saute well until the vegetables are half cooked and add 3 cups of water
- Now add required salt and bring it to boil
- Once the water starts boiling slowly add cornmeal and mix well without any lumps
- Cover the pan and cook for 5 minutes
- Serve hot with chutney
- Cornmeal is rich in antioxidants, especially carotenoids.
- Carotenoids are yellow and orange plant pigments which prevent chronic diseases including cancer and cardiovascular diseases
- Per serving = 225 calories approximately
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