Rainbow Burrito Bowl

Ingredients (1 Serving):

 15g Bajra (Pearl Millet)
 15g Brown Rice
 15g Green Gram (Moong Dal)
 20g Cabbage
 20g Yellow Bell Pepper
 20g Red Bell Pepper
 20g Capsicum
 30g Tomato
 20g Onion
 1 tsp Chopped Mint Leaves
 1 tsp Lemon Juice
 1 Finely Chopped Green Chilli
 Salt to Taste

Nutritional Information (Approximate):

 Calories: 160-180 kcal
 Protein: 5-6 grams
 Carbohydrates: 35-40 grams
 Fat: 1-2 grams
 Fiber: 7-8 grams

Method:

1. Soak the bajra overnight. The next morning, pressure cook the soaked bajra for 8-10 whistles until it's soft and cooked. Drain any excess water and set it aside.

2. Cook the brown rice and boil the green gram separately. Allow them to cool and set them aside.

3. Chop all the vegetables, including cabbage, yellow bell pepper, red bell pepper, capsicum, tomato, and onion, into small cubes.

4. Chop the mint leaves and remove the seeds from the green chilli.

5. Take a large serving bowl and start layering the ingredients in the following order:
   Begin with a layer of cooked bajra at the bottom.
   Add a layer of capsicum.
   Follow with a layer of boiled green gram.
   Then, add a layer of chopped tomatoes.
   Next, include a layer of yellow bell pepper.
   Continue with a layer of cabbage.
   Add a layer of red bell pepper.
   Sprinkle the finely chopped green chilli.
   Layer with brown rice.
   Finish with a layer of grated carrot.

6. Sprinkle salt to taste, squeeze lemon juice over the top, and garnish with mint leaves.

7. Mix all the layers well before eating to combine the flavors