Bajra Kichdi

Bajra is a very healthy millet. It is grown in plenty in Rajasthan and hence bajra is a staple food of people in this state. It grows even in adverse drought conditions. It consists of complex carbs so it keeps you full for a long time thus avoiding bingeing. Bajra also contains a lot of fiber which acts as a prebiotic in our gut and helps to manage diabetes and heart diseases.

This kichdi is a very easy peasy lemon squeezy recipe, my recipes are always simple and not complicated. This can be had as a one pot meal, plain kichdi served with papad and yogurt.

So let’s get on:

Prep Time: 1 hr 15 mins Cook Time: 30 mins

Ingredients

• 1 tbsp Ghee

• 1 tbsp Oil

• 1 tsp Hing

• 1 tsp Mustard seeds

• 1 tsp Cumin seeds

• 3 Finely chopped green chillies

• 1 big or 2 small Finely chopped onions

• 1/2 tbsp Ginger garlic paste

• 1 tsp Turmeric powder

• 1 tsp Chilli powder

• 2 small Finely chopped tomatoes

• 1 cup Bajra

• 1/2 cup Yellow moong dal

• 1 tsp Garam masala

• 1/2 cup Mixed veggies like carrots, beans, green peas, cauliflower & potatoes

• 3 cups Water

• salt to taste

• for garnish Finely chopped coriander leaves

Instructions

1. Wash and soak the bajra and the moong dal for an hour in water

2. Peel and cut all the vegetables into cubes

3. In a pressure cooker, add the ghee and the oil

4. Splutter the mustard seeds, hing and cumin seeds

5. Toss in the onions, green chillies, ginger garlic paste and saute till the raw smell goes away

6. Now add the chopped tomatoes and saute till it becomes mushy

7. Add the turmeric powder, chilli powder and salt and mix well

8. Next add the soaked drained bajra, mixed vegetables and the moong dal and saute for another 2 mins

9. Add the water and cook in the pressure cooker for 5-7 whistles

10. Garnish with coriander leaves and serve hot topped with ghee