Introduction

Welcome to our kitchen! Today, we’re excited to share a wholesome and hearty recipe: Bajra and Moong Dal Khichdi. This dish is a nutritious combination of pearl millet (bajra) and split green gram (moong dal), making it rich in fiber, protein, and essential nutrients. Perfect for a cozy meal, this khichdi is not only delicious but also easy to digest, making it an ideal choice for a healthy lunch or dinner. Let’s get started!

Ingredients

To prepare this nutritious Bajra and Moong Dal Khichdi, you will need the following ingredients:

Main Ingredients

• 1 cup bajra (pearl millet)
• 1/2 cup moong dal (split green gram)
• 1 small onion, finely chopped
• 1 small tomato, chopped
• 1 small carrot, diced
• 1/4 cup green peas
• 4 cups water
• Salt to taste

Tempering Ingredients

• 2 tablespoons ghee or oil (for a vegan version)
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon asafoetida (hing)
• 1 green chili, slit
• 1 teaspoon grated ginger
• A few curry leaves
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional)

Garnish

• Fresh coriander leaves, chopped
• A squeeze of lemon juice

Instructions

Step 1: Prepare the Bajra and Moong Dal

1. Wash the bajra thoroughly and soak it in water for at least 4-6 hours or overnight. This helps soften the grains and makes them easier to cook.
2. Wash the moong dal and soak it in water for 30 minutes before cooking.

Step 2: Cook the Bajra and Moong Dal

1. In a pressure cooker, combine the soaked bajra and moong dal with 4 cups of water.
2. Add a pinch of salt and close the lid.
3. Cook for 4-5 whistles on medium heat, or until the bajra and dal are soft and well-cooked.
4. Once the pressure releases naturally, open the lid and set aside.

Step 3: Prepare the Tempering

1. In a large pan, heat the ghee or oil over medium heat.
2. Add the cumin seeds and mustard seeds, and let them splutter.
3. Add the asafoetida, slit green chili, grated ginger, and curry leaves. Sauté for a minute until the ginger turns fragrant.
4. Add the finely chopped onion and sauté until it turns golden brown.
5. Add the chopped tomato, diced carrot, and green peas. Cook for 2-3 minutes until the vegetables are slightly tender.

Step 4: Combine and Cook

1. Add the turmeric powder and red chili powder (if using) to the vegetable mixture and mix well.
2. Add the cooked bajra and moong dal mixture to the pan.
3. Stir well to combine all the ingredients. Add more water if needed to adjust the consistency.
4. Cook for another 5-7 minutes on low heat, allowing the flavors to meld together.
5. Taste and adjust the salt as needed.

Step 5: Garnish and Serve

1. Once the khichdi reaches your desired consistency, turn off the heat.
2. Garnish with freshly chopped coriander leaves and a squeeze of lemon juice.
3. Serve hot with a side of yogurt, pickle, or a simple salad.

Tips and Variations

• Vegan Option: Use oil instead of ghee to make this dish vegan-friendly.
• Additional Vegetables: You can add other vegetables like spinach, beans, or potatoes for added nutrition and flavor.
• Spice Level: Adjust the number of green chilies and the amount of red chili powder according to your spice preference.
• Consistency: For a thicker khichdi, reduce the amount of water. For a more porridge-like consistency, add more water.

Conclusion

Bajra and Moong Dal Khichdi is a nutritious and comforting meal that’s perfect for any time of the year. This wholesome dish combines the goodness of pearl millet and moong dal, making it a rich source of protein, fiber, and essential nutrients. Give this recipe a try and let us know how it turned out in the comments below. Happy cooking!

Feel free to share this recipe with your friends and family, and don’t forget to check out our other healthy and delicious recipes on the blog. Until next time, happy cooking!