Bajra (Pearl Millet) Khichdi makes a perfect, diabetic friendly and healthy one pot meal. Pearl Millet (Bajra) is among the grains with highest protein content. It is also high in fiber and contains many essential vitamins and minerals. In authentic recipe rice is used, which has been replaced by Freekeh over here, which is the latest addition to the category of super-foods. Freekeh is a wheat grain harvested while young and green. It is obtained by roasting the harvested grain over the open fire and then removing the burned straw and chaff from it. Freekeh is high in fiber, proteins, calcium, lutein (for eye health) and low in available carbs. Not to mention, the addition of all the mix-vegetables add to the overall nutritional value of the dish.
Bajra Kichdi can be served by itself, with a dollop of clarified butter (ghee). When you make it next time, serve with Kadhi (click here for recipe) as accompaniment. This combination is very popular in Rajasthan, India. This one pot meal is wholesome and hearty. As the cold weather approaches, this dish will give you the warm comfort and sataite your appetite.
- Pearl millet (Bajra) – 1 cup broken and clean
- Split mung lentil (chilka mung dal) – 1/3 cup
- Freekeh green-wheat – 1/3 cup
- Potato – 1 medium size chopped
- Cauliflower florets – 1 cup
- Broccoli florets – 1/2 cup
- Carrot – 1 cup chopped
- Sweat green peas – 1 cup
- Tomato – 3 chopped
- Ginger – 1 big piece chopped
- Green chilly as per your need
- Cilantro – handful
- Cumin seeds (jeera) – 2 tsp
- Asafetida (hing) – 1/4 tsp
- Turmeric powder – 1/2 tsp
- Red chili powder – 1/2 tsp
- Coriander powder – 1 tsp
- Salt to taste
- Clarified butter (ghee) – 2 tbs
- 1:4 ratio of water
Above quantity of ingredients will yield 4 to 5 servings.
- Soak bajra and freekeh for one hour.
- Heat ghee in a pressure cooker and put asafetida (hing) and cumin seeds (jeera). Let it splutter.
- Then add ginger, green chilies, potato and all the vegetables. Mix nicely and cook for 3-4 minutes.
- Then add soaked bajra, freekeh and lentil (no need to soak the lentil just wash it and add it to the pressure cooker).
- Add salt and other spices and water, mix well and close the lid.
- Cook on medium heat for around 20 minutes and switch off the heat. Let the pressure release naturally.
- Once the pressure is released, give it a good steer.
- Transfer the khichdi in a serving bowl and put some ghee on top.
- Serve with papad, yogurt or pickle.
When you make it next time, serve with Kadhi (click here for recipe) as accompaniment. This combination is very popular in Rajasthan, India.