Bajra Khichdi

Bajra Khichdi is a wholesome and hearty vegan dish made with pearl millet and lentils, seasoned with aromatic spices. This nutritious breakfast option is perfect for a comforting start to your day, providing energy and warmth.

Ingredients

• Bajra (pearl millet) - 1 cup
• Split yellow moong dal - 1/4 cup
• Water - 4 cups
• Onion - 1 small, finely chopped
• Tomato - 1 small, chopped
• Ginger - 1 inch, grated
• Green chili - 1, finely chopped
• Turmeric powder - 1/2 teaspoon
• Cumin seeds - 1 teaspoon
• Mustard seeds - 1/2 teaspoon
• Asafoetida (hing) - a pinch
• Salt - to taste
• Coriander leaves - for garnish
• Oil - 1 tablespoon

Steps

1. Rinse the bajra and moong dal under running water until the water runs clear. Soak them in water for about 30 minutes, then drain.
2. In a heavy-bottomed pot, heat the oil over medium heat. Add the cumin seeds and mustard seeds; let them splutter.
3. Add the finely chopped onion and sauté until it becomes translucent.
4. Stir in the grated ginger and chopped green chili, and cook for another minute until fragrant.
5. Add the chopped tomato and turmeric powder, cooking until the tomato softens.
6. Add the drained bajra and moong dal to the pot, followed by 4 cups of water and salt. Stir well to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 20 minutes, or until the bajra and dal are cooked through and the mixture has a porridge-like consistency.
8. Once cooked, remove from heat and let it sit covered for 5 minutes.
9. Serve hot, garnished with fresh coriander leaves.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 58 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.4 L

Health Benefits

• Rich in fiber, promoting digestive health.
• High in protein, supporting muscle repair and growth.
• Gluten-free, suitable for those with gluten intolerance.
• Contains essential minerals like magnesium and phosphorus.

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