Bajra Khichdi

 

This is my soul food; I feel it is fit for Gods. I had it for the first in ‘Apno Gaon’ in jaipur and went totally gaga over it. It is easy to prepare and very nourishing in the cold season.

Bajra refers to the edible seeds of pearl millet plants. The seeds are typically cooked as a cereal grain or sometimes finely ground and used as flour. It’s gluten-free and a suitable choice for people with gluten allergy. The cooked millet is a good source of protein, carbohydrates, vitamins and minerals and a decent source of fiber.

Bajra is high in beneficial plant chemicals like antioxidants, polyphenols, and phytochemicals, all of which are known for contributing to optimal human health in many ways. However, the presence of beneficial polyphenols may also inhibit some of the minerals in bajra, such as iron and zinc, from being fully absorbed by your body.

Ingredients:

1 cup bajra

¾ cup skinned green gram (mung dal)

1 potato (optional) cut into cubes.

4 cups of water

Salt to taste

Ghee

Jaggery (powder)

Instruction:

-          Soak bajra and mung dal separately for two hours

-          Drain bajra, run in the mixer/grinder for rough grinding.

-          Pressure cook the roughly ground bajra,  drained mung dal, salt, potato cubes and 4 cups of water for 8 minutes.

-          Cool and open the pressure cooker. Mix the cooked bajra well.

-          Serve with ghee and jaggery (powder). It can be eaten as it is, without any accompaniment too.

Bajra khichdi, ghee, jaggery, Sliced fresh ginger pieces with salt and lemon juice, and sauteed ridge gourd.