Introduction

Bajra Khichdi is a nutritious and comforting dish that hails from the heartland of India. Made with pearl millet (bajra) and lentils, this wholesome recipe is perfect for a cozy meal. Bajra Khichdi is not only delicious but also packed with health benefits, making it a great choice for those looking to include more whole grains in their diet. Let’s dive into the recipe!

Ingredients

For Bajra Khichdi:

• 1 cup pearl millet (bajra)
• 1/2 cup moong dal (split green gram)
• 1 small potato, diced
• 1 small carrot, diced
• 1/2 cup green peas (fresh or frozen)
• 1 medium onion, finely chopped
• 1 medium tomato, chopped
• 1-inch piece ginger, grated
• 2-3 green chilies, slit (adjust to taste)
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 2 tablespoons ghee (clarified butter) or oil
• Salt to taste
• 5 cups water

For Tempering (optional):

• 1 tablespoon ghee
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• Fresh coriander leaves, chopped for garnish

Instructions

1. Preparation:
   • Rinse the pearl millet (bajra) thoroughly and soak it in water for about 2 hours. Drain the water and set aside.
   • Wash the moong dal and soak it in water for about 30 minutes. Drain and set aside.
2. Cooking the Bajra Khichdi:
   • Heat 2 tablespoons of ghee or oil in a pressure cooker over medium heat. Add cumin seeds and mustard seeds. Let them splutter.
   • Add the grated ginger and slit green chilies. Sauté for a minute until fragrant.
   • Add the chopped onions and sauté until they turn golden brown.
   • Add the chopped tomatoes and cook until they soften and the oil starts to separate.
   • Add the diced potatoes, carrots, and green peas. Stir well.
   • Add the soaked and drained bajra and moong dal to the pressure cooker. Mix everything together.
   • Add turmeric powder and salt to taste. Pour in 5 cups of water and stir well.
   • Close the lid of the pressure cooker and cook on medium heat for about 5-6 whistles or until the bajra and dal are soft and cooked through.
   • Once the pressure releases naturally, open the lid and mix the khichdi gently. If it’s too thick, you can add a little hot water to adjust the consistency.
3. Tempering (optional):
   • For added flavor, you can prepare a tempering. Heat 1 tablespoon of ghee in a small pan. Add cumin seeds and a pinch of asafoetida.
   • Pour this tempering over the cooked khichdi and mix well.
4. Serving:
   • Garnish the Bajra Khichdi with freshly chopped coriander leaves.
   • Serve hot with a dollop of ghee, yogurt, pickle, and papad on the side for a complete and satisfying meal.

Tips and Variations

• Vegetables: Feel free to add or substitute vegetables based on your preference. Some good options are cauliflower, beans, and spinach.
• Spices: Adjust the amount of green chilies to control the spiciness of the khichdi. You can also add a pinch of garam masala for an extra flavor boost.
• Consistency: Bajra Khichdi tends to thicken as it cools. You can add hot water to reheat and achieve the desired consistency.

Health Benefits

Bajra Khichdi is a powerhouse of nutrients:

• Pearl Millet: Rich in fiber, iron, and magnesium, aiding in digestion and promoting heart health.
• Moong Dal: High in protein and essential amino acids, supporting muscle growth and repair.
• Vegetables: Packed with vitamins, minerals, and antioxidants, enhancing overall health.

Conclusion

Bajra Khichdi is an easy-to-make, nutritious dish that provides comfort and nourishment. Whether you’re looking for a hearty lunch or a light dinner, this recipe is a perfect choice. Try it out and enjoy the wholesome goodness of pearl millet!

Feel free to share your experiences or variations of this recipe in the comments below. Happy cooking!

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