Bajra Khichdi

For a Serving Size of Two:

Ingredients:

• 80 grams bajra (pearl millet), soaked for 4-5 hours
• 40 grams moong dal (yellow split lentils)
• 100 grams finely chopped onion
• 50 grams finely chopped tomatoes
• 30 grams green peas
• 2 teaspoons grated ginger
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder (1/2 teaspoon)
• 1/2 teaspoon coriander powder (1/2 teaspoon)
• 1/2 teaspoon garam masala (1/2 teaspoon)
• 1 teaspoon ghee (1 teaspoon)
• A pinch of  asafoetida (a pinch)
• Salt to taste
• Fresh coriander leaves for garnish
• Water as needed (approx. 500 ml)

Procedure:

• Drain the soaked bajra. In a pressure cooker, add the soaked bajra, moong dal, turmeric powder, salt, and about 400 ml of water. Pressure cook for 4-5 whistles until soft and tender.
• In a pan, heat ghee. Add cumin seeds and allow them to splutter. Add asafoetida, ginger, and chopped onions. Sauté until onions turn translucent.
• Add chopped tomatoes and cook until soft. Stir in green peas, coriander powder, garam masala, and salt. Cook for another 5-6 minutes.
• Add the cooked bajra-dal mixture to the pan, mix well, and adjust the consistency by adding more water if needed. Simmer for a few minutes. Garnish with fresh coriander leaves and serve hot.

Nutritional Benefits:

Nutritional Information:

• Calories: 543 kcal
• Protein: 20.9 g
• Carbohydrates: 94.7 g
• Fat: 9.8 g