Food Blogs
Bajra and Moong Dal Khichdi Recipe
This is a traditional Rajasthani recipe that we discovered is an excellent source of protein, iron, folic acid and fibre. Its creamy consistency and mild flavours make it a good recipe to have especially in the preconception period and first trimester. But i'm sure you will enjoy it all through your pregnancy. You can even perk up this khichdi by adding some spices to it and maybe even throw in some vegetables. Serve it with curds raita or a kadhi and you have a completely balanced meal ready.
Prep Time | 2 minutes |
Cook Time | 20 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 1/2 cup Bajra soaked for 8 hours and drained, black millet
- 1/2 cup yellow moong dal washed and drained, split yellow gram
- 2 tsp ghee
- salt to taste
- 1 tsp Cumin seeds jeera
- pinch aof asafoetida hing
- 1/4 tsp Turmeric powder haldi
For The Garnish
Ingredients
For The Garnish
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Instructions
- Combine the bajra, moong dal, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- For the tempering, heat the ghee in a small non-stick pan and add the cumin seeds.
- When the seeds crackle, add the asafoetida, turmeric powder and sauté for a few seconds.
- Add the tempering to the khichdi, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve immediately.