Khichdi is a one-pot comfort meal made in India. It is essentially a mix of rice, lentils, vegetables and spices. All you need with a bowl of piping hot khichdi is some pickle and may be a papad..:)
The bajra khichdi uses bajra or pearl millet instead of rice and hence has a better nutritional profile than the regular rice khichdi. Bajra is dry and hot in nature and hence gains popularity during winter months. It is a great source of Omega-3 and Iron and also rich in fibre and potassium. Since it is gluten-free, it is a great substitute for those who are gluten intolerant.
This bajra khichdi recipe was shared by Dr. Varuna Rao, who has a PhD in Food Science and Nutrition, and over 13 years of experience in the field – specializing in target group-based nutrition campaigns, content creation, new product development, consumer insight, menu planning, awareness workshops, wellness related expertise and helps individuals and corporates, embrace healthy regimes. You can reach out to her on her Instagram page –https://www.instagram.com/dr.varunarao.
Bajra KhichdiCourse: Main CourseCuisine: IndianDifficulty: Easy
A tasty one-pot meal, perfect for winter months!
- For Pressure Cooking
Pearl Millet – ½ cup
Moong Dal – ½ cup
Potato – 1 medium size, cut into cubes
Carrot – 1 medium size, cut into cubes
Beans – 5-6, chopped
Tomato – 1 medium size, cut into cubes
Green Chilli – 1, sliced
Turmeric Powder – ½ tsp
Salt – as per taste
Water – 2 cups
- For Tempering
Asafoetida – ½ tsp
Cumin Seeds – 1 tsp
Mustard Seeds – ½ tsp
Ginger Garlic Paste – ½ tsp
Onion – 1 small, finely chopped
Red Chilli Powder – ¼ tsp
Coriander Powder – ¼ tsp
Coriander Leaves – a few, chopped
Lemon Juice – add as per taste
Step by Step Process
- Wash well and soak the pearl millet and moong dal overnight. Drain the water.
- In a pressure cooker, add the soaked millet and moong dal, along with the potato, carrot, beans, tomato, green chilli, turmeric powder and salt and mix well.
- Add water and let it come to a boil.
- Close the pressure cooker and let it pressure cook for 3-4 whistles.
- Once done, remove from heat and let the pressure release naturally.
- In a kadai, add a little oil/ghee.
- Once hot, add the asafoetida, cumin seeds and mustard seeds.
- Once the seeds crackle, add the ginger-garlic paste and onion and fry till onion starts changing color and the raw smell of ginger and garlic is no longer there.
- To this, add the chilli powder and coriander powder and saute for a couple of seconds.
- Add this to the cooked khichdi and mix well.
- Simmer for a couple of minutes and add more salt, if needed.
- Season with coriander leaves and lemon juice and serve hot with some raita and pickle.