Bajra is good for diabetics and helps maintain blood glucose levels. It has high fiber content and makes you full for a longer period of time thus reducing the tendency to snack. It is also good for the heart and reduces acidity problems. What’s more? Bajra can help you reduce weight. Bajra rotlas and bhakris are famous in the North.
Instead of rice and wheat, which is normally eaten thrice a day, I try to include bajra and ragi in my meals at least 3-4 times in a week, mostly as dosas. Bajra khichdi is something that I have picked up from Tarla Dalal’s recipe collection. Quick and nutritious yet super easy to make.
Bajra / Pearl millet – 1/2 cup
Yellow split mung dal – 1/2 cup
Oil / ghee – 1 tsp
Jeera / Cumin seeds – 1 tsp
Black pepper powder – 1/2 tsp
Tej pata /Bay leaf – 1 piece (optional)
Cinnamon / Dalchini – 1/2-inch piece (optional)
Hing powder / Asafoetida – 1/2 tsp
Haldi / Turmeric powder – 1/4 tsp
Coriander leaves finely chopped – 1 tbsp
Salt to taste
Preparation Time: 5 mins
Cooking Time: 20 mins
Wash and soak bajra in water overnight (8 hours). To increase the nutritive value, if you plan in advance, can even sprout the bajra. To sprout bajra, wash bajra, and soak in water for 8 hours. Drain all the water and keep the wet bajra in the same vessel. Keep it closed. You will notice sprouts in a day or 2. Wash sprouted bajra thoroughly, drain, and keep aside. Wash mung dal, drain and combine with the bajra. Add two cups of water (double of the combined quantity of bajra and mung dal) and pressure cook for four whistles. Allow the steam to escape naturally before opening the lid.
Heat oil/ghee in a kadai and add cumin seeds. When the cumin seeds crackle, add asafoetida, tej pata, dalchini, and turmeric powder. Turn off the fire. Add this to the cooked bajra and moong dal. Add salt and black pepper powder. Mix well. You can garnish with chopped coriander leaves. Serve with raita.
Recipe courtesy: Tarla Dalal
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