Bajra Khichdi was my favorite Khichdi as a child. I didn't have for the longest time while I was in Australia as Whole Millet wasn't easily available then. Seattle Winters have brought me close to this Khichdi again. Its a wholesome comforting meal in itself.
Bajra is one of the most nutritious grains that we have in our pantries today. It increases insulin sensitivity helping lower the risk of diabetes. Not just that, it also helps in lowering cholesterol and regulating blood pressure. All the more reason to enjoy it this winter.
The recipe I share here gives you a simple home-style Khichdi. This the way I've had it as a child and I like it the best. But you can go a step further and throw in fresh vegetables you have on hand to make it even more nutritious.
For those of you out there who haven't had this before, I urge you to try it atleast once. The Bajra in this Khichdi gives it a bite and ghee adds a wonderful flavor. This is rustic at its best!
Ingredients:
Whole Millet/Bajra - 1/2 cup
Split Green Gram with skin - 1/4 cup
Ghee - 1.5 tbsp
Cumin Seeds - 1 tbsp
Whole Dry Red Chili - 2
Asafoetida a pinch
Turmeric Powder - 1 tsp
Salt to taste
Water - 2 cups
A dollop of ghee when serving is optional
Procedure:
1. Wash and soak the whole millet grains overnight. Wash and soak the dal for at least 30 minutes.
2. Drain the water from the millet grains.
3. Roughly crush the millet in a blender jar.
4. Heat a pressure cooker on medium heat.
5. Add ghee.
6. Add in the cumin seeds next and once they let out the aroma, add the asafoetida and whole dry red chilies.
7. Time to add in the crushed whole millet and saute them well.
8. And now we add the dal (without the soaking water) and saute again for a minute or two.
9. Season with salt and add turmeric powder and mix.
10. Add in the water, mix and pressure cook giving it 4 whistles.
11. Let the steam escape on its own before opening the pressure cooker lid.
12. Serve hot topped with a dollop of ghee!
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