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HEALTHY BAJRA MOONG DAL KHICHDI

HEALTHY BAJRA MOONG DAL KHICHDI

RECIPE COURTESY DISHA LAHORI

Khichri is a salty porridge. Khichdi or Khichri are made of rice and lentils /dal , but other variations include bajra and mung dal khichri. In Indian culture, in several regions, especially in the northern areas, it is considered one of the first solid foods that babies eat. It is called Bajre Ka Khichda or Khich in some parts of Rajasthan, 

Bajra khichdi is a warming and nutritious khichdi made during winters. Its also a staple food in the regions of Rajasthan and haryana.

This recipe is good for diabetics, heart and weight loss. Bajra is rich in Magnesium which improves insulin response by lowering insulin resistance which is good for Diabetics and healthy heart but to be had in restricted quantity and had with low fat curds or raita to minimise the carb impact.

This  millet is loaded with a variety of nutrients like protein, fibre, magnesium, iron, and calcium. The dish is exceptionally low in calories and high in fiber content, which makes it an ideal weight loss-friendly food.

Bajra is heaty and thus it is good to consume these nutrition packed millets in winters.

INGREDIENTS

  • Bajra – ½ cup
  • Rice – 2 tbsp
  • Moong dal – 2 tbsp
  • Ginger grated – 2 tsp
  • Green chilli chopped – 1 or
  • Ghee – 2 tbsp
  • Jeera – 1 tsp
  • Turmeric – ¼ tsp
  • Asafoetida – generous pinch
  • Salt to taste
  • 3 litre cooker
  • Water – 3 cup

PREPARATION

  1. Take ½ cup bajra (pearl millet) in a grinder jar.
  2. Using the pulse option grind the bajra coarsely. Do not make a fine powder , we need a coarse mixture . Some grains will be crushed and some won’t be .
  3. Transfer to a bowl and pour water and stir. Let the water cover the bajra. 
  4. Wait for some seconds. The fine husk particles will be seen floating on the top of water.
  5. Discard the water slowly from the bowl. Repeat this process twice or thrice.
  6. Soak it for 4 to 5 hrs .
  7. In another bowl rinse rice + moong dal a couple of times in water. Then soak in enough water for 30 mins .

METHOD

Heat ghee in a  cooker , add jeera and let it  splutter.

Then add ginger + green chili. Stir and fry for a few seconds till the raw smell leaves .

Add turmeric powder + asafoetida and give a stir .

Add the soaked bajra + dal + rice, mix well.

Stir fry on low flame for a min .

Pour 3 cups water + salt and mix.

Bring to a boil.

Once it starts boiling , cover and pressure cook on medium flame till first whistle.

Lower the fame and cook for 8 to 10 mins.

When the pressure drops on its own, remove the lid of the cooker.

Stir again very well. In case if bajra khichdi looks thick, then add some hot water and simmer on low flame stirring continuously.

Also check the taste for salt and add more if required.

Bajra khichdi tastes good and you will get a slight chewy texture coming from the bajra. 

It can be served with chaas (buttermilk) or Rajasthani kadhi or with fresh curd. You can also top it with a bit of ghee while serving.

NOTE

  1. You ca also use whole bajra without grinding , in that case you have to soak the bajra overnight .
  2. We get bajra dalia – if using this then soak it just for 1 hr .
  3. Bajra khichdi will thicken more as it cools. So when serving any leftover khichdi , add some water to it and bring the khichdi to a simmer and then serve. You can also top it with a bit of ghee while serving.

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