Ingredients
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1 Cup Half Cooked Milet (Bajra) - Cooked In Pressure Cooker With Water For 3-4 Whistles, Will Give You Half Cooked Bajra)
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1 Cup Pre-Soaked Yellow Dal (Moong Dal)
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2 Tbsp Ghee
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1 Tsp Jeera (Cumin Seeds)
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1/2 Tsp Asafoetida (Hing)
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3-4 Cloves Of Finely Chopped Garlic
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2 Finely Chopped Green Chillies
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1 Finely Chopped Onion
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Salt Per Taste
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Mix Vegetables Chopped- Cauliflower, Green Peas, Carrots
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1 Tsp Turmeric Powder (Haldi)
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1.5 Tsp Kashmiri Red Chili Powder
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1/2 Tsp Garam Masala
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Water
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Coriander Leaves (Dhaniya)
About
Bajra Khichdi is a wholesome and comforting dish made with bajra (pearl millet), lentils, and a blend of spices. It is a nutritious meal that is perfect for any time of the day. Rich in fiber, protein, and essential vitamins, Bajra Khichdi not only satisfies your taste buds but also promotes overall health.
Health Benefits:
1. Rich in Fiber: Bajra is an excellent source of dietary fiber, which aids in digestion and promotes gut health. It helps prevent constipation and supports a healthy digestive system.
2. Gluten-Free: This dish is naturally gluten-free, making it an ideal choice for those with gluten sensitivity or celiac disease.
3. High in Protein: The combination of bajra and lentils provides a good amount of protein, making it a great option for vegetarians and vegans to support muscle repair and growth.
4. Regulates Blood Sugar Levels: Bajra has a low glycemic index, which helps in stabilizing blood sugar levels and managing diabetes.
5. Boosts Immunity: Packed with essential nutrients such as iron, magnesium, and antioxidants, Bajra Khichdi strengthens the immune system and promotes overall well-being.
6. Heart Health: The fiber and magnesium content in bajra help in maintaining a healthy heart by lowering cholesterol levels and improving circulation.
Bajra Khichdi is a perfect combination of taste and nutrition, making it an ideal meal for anyone looking to improve their health. Enjoy it as a wholesome lunch, dinner, or even as a comforting dish during chilly evenings
Steps
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1
Done
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IN A PRESSURE COOKER, COMBINE 1/2 CUP OVERNIGHT SOAKED BAJRA AND 1/2 CUP TWO-HOUR SOAKED MOONG DAL (OR YOUR FAVORITE DAL). ADD 2 BAY LEAVES, SALT, AND 2 CUPS OF WATER. PRESSURE COOK ON MEDIUM FLAME FOR 4 WHISTLES, OR UNTIL COMPLETELY COOKED. |
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2
Done
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IN A KADHAI, HEAT 1 TBSP OF GHEE AND ADD 1 TSP JEERA (CUMIN SEEDS). ONCE CRACKLING, STIR IN 1/2 TSP HING (ASAFOETIDA), 3-4 CLOVES OF CHOPPED GARLIC, 1 CHOPPED ONION, AND SALT. COOK UNTIL GOLDEN. |
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3
Done
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ADD FINELY CHOPPED VEGGIES OF YOUR CHOICE (I USED BEANS, CARROTS, CAULIFLOWER, GREEN PEAS, AND CAPSICUM). |
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4
Done
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SEASON WITH 2 TSP RED CHILI POWDER, 1 TSP TURMERIC, 2 TSP CORIANDER POWDER, AND 1/2 TSP GARAM MASALA. ADD A SPLASH OF WATER SO SPICES DON’T BURN. |
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5
Done
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ONCE VEGGIES ARE ABOUT 80% COOKED, MIX IN YOUR PRESSURE-COOKED KHICHDI AND LET IT SIMMER FOR ANOTHER 5 MINUTES. |
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6
Done
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SPRINKLE FRESH CORIANDER BEFORE SERVING AND DON'T FORGET TO DRIZZLE SOME GHEE ON TOP – IT COMPLEMENTS BAJRA BEAUTIFULLY! SERVE YOUR DELIGHTFUL KHICHDI WITH CURD AND PICKLE FOR AN EXTRA KICK! |
