Bajre Ki Khichdi

Introduction – Hello friends, welcome to the Khana Khilana Recipe Blog. Today we will tell you about nutritious and delicious Indian dishes.
Bajre Ki Khichdi is a popular Indian healthy dish made by mixing coarse millet and peeled moong dal. This healthy and nutritious dish is perfect for winter meals. This khichdi is also a good option for those who work out regularly in the gym and are looking for gluten-free or vegetarian dishes. Bajra is a type of coarse millet that is grown in various regions of India as well as other parts of Asia. It is a gluten-free grain that is high in fiber and protein.
How do you prepare a delicious and nutritious meal with a few simple ingredients? Bajra ki Khichdi is a perfect example of this. This dish is widely traditionally prepared in Rajasthan. Bajra is a warming food and is mostly consumed during the winter season. Apart from being easy to digest, it also has many health benefits. With its special properties and delicious taste, Bajra ki Khichdi is an evergreen Rajasthani dish that has been loved for generations. So, the next time you crave a healthy, tasty meal try Bajra Khichdi!
This recipe is very easy to make and can be modified according to your choice by adding different seasonal vegetables.

Preparation Time – 10 Minutes
Cook Time – 25 Minutes
Total Time – 30 to 40 Minutes
Servings – 2 +
Cuisine – Rajasthani Indian

 

 

Bajre Ki Khichdi Ingredients:

 

• Bajra  – 200 grams
• Moong dal – 150 grams (Green)
• Pure Ghee – 4 tablespoons
• Asafoetida – 1 pinch
• Cumin Seeds – Half teaspoon
• Onion – 1 (chopped)
• Green chilies – 2 (finely chopped)
• Ginger – 1 long piece (finely chopped)
• Red Chili Powder – 1 teaspoon (as to taste)
• Coriander Powder – 2 teaspoon
• Turmeric powder – half teaspoon
• Salt – as to taste
• Tomato – 1 (chopped)
• Potato – 1 (Half inch cube size cut)
• Carrot – one small bowl
• Green Peas – one small bowl
• Beans – one small bowl (chopped)
• Coriander leaves – 1 tablespoon (chopped)

   For Temper

• Pure Ghee – 2 tablespoon
• Asafoetida – 1 pinch
• Cumin Seeds – Half teaspoon
• Dried red chillies – 2

 

Bajre Ki Khichdi Instruction:

 

Step 1
Wash the Bajra (millet) thoroughly with clean water two to three times and soak it in water for the whole night. After soaking the millet overnight, drain all the water in a steel sieve spread the millet over a clean cotton kitchen towel, and dry it thoroughly in the fan air for 10 minutes.
Step 2
When the water of the millet dries up completely, place a non-stick pan over the flame and add one tablespoon of pure ghee. When it melts, add the dried millet in it and fry it for 5 minutes while stirring with a spoon. When the millet is roasted well and a light fragrance starts coming from it, take it out on a plate.

 

Step 3
Cut and keep all the vegetables to be added to the millet. For example, peel and wash carrots and cut them into small pieces. Peel and wash potatoes and cut them into small pieces. Wash and cut the beans into small pieces. Remove and wash peas and keep them. Finely chop green chilies, ginger, garlic, and coriander leaves.
Step 4
Now place the cooker over the flame and put two tablespoons of pure ghee in it. When the ghee melts well, add a pinch of asafoetida and cumin seeds while stirring with a flat spoon. When the cumin seeds start crackling, put chopped garlic in it and roast it while stirring it. After the garlic is roasted, put chopped onion in it and fry it lightly golden.
Step 5
When the onion turns golden, add chopped tomatoes to it and soften it by stirring it continuously with a spoon. When tomatoes start getting soft, add chopped green chili and ginger, coriander powder, turmeric powder, salt, and red chili powder, and fry the spices while stirring well. When the masala starts leaving oil after frying, add chopped potatoes, chopped carrots, chopped beans, and peas and mix well.
Step 6
When all the vegetables are mixed well, then add roasted daliya and soaked lentils, drainer, and add lentils and mix well. Now put 2 times the amount of water in the cooker as our millet mixture, which means about one and half inches of water should remain above the millet. Mix everything well with a spoon and cover it. After four whistles, turn off the flame and open the lid of the cooker after about 2 minutes.
Step 7
Now we will prepare the tempering for the khichdi. Place a non-stick pan on the flame and put two tablespoons of ghee inside it. When it melts well, put a pinch of asafoetida inside it. Break the whole red dry chilies and add them. Add the colored chilies and stir.
Step 8
Once the Tadka is ready, turn off the flame. Now take out the Khichdi in a serving bowl spread this Tadka over the Khichdi and garnish it with chopped coriander leaves. So our delicious and healthy Bajre Ki Khichdi is ready, serve it hot.

 

Tips And Notes

1 – After roasting the millet, put it in the mixer grinder jar grind it coarsely, and then filter it through a fine iron sieve. By doing this, its peel will come out in the form of husk and the khichdi will taste better.
2 – Always use fresh millet. Old stored millet is infested with worms and gets spoilt, thus the taste of Khichdi gets spoiled. When you soak millet in water, remove the millet grains that float to the top as they are bad.
3 – Bajra khichdi should always be made in pure desi ghee. Bajra khichdi tastes very good in pure desi ghee which does not come in cooking oil. And as per your choice, you can make it by adding green peeled moong dal or washed yellow moong dal.
4 – You can add or subtract any vegetable according to your choice in the khichdi and if you do not eat garlic or onion then do not add it to the khichdi but the taste of the khichdi becomes much better with garlic.

Faq

Q: When should we eat Bajre Ki Khichdi?
Ans: The nature of millet is hot and it is beneficial to eat it mostly in the winter season. The amount of fiber in it is also good for our digestion. It is very beneficial for those who complain of constipation.
Q: When should one not eat Bajre ki Khichdi?
Ans: Millet is a good option for health. Anyone can eat it, but pregnant women and people who have stomach-related problems should consume it only after consulting a doctor.
Q: What are the benefits of eating Bajre Ki Khichdi?
Ans: Millet is a kind of coarse grain with a warm nature, which is very beneficial for being rich in antioxidant nutrients as well as iron, calcium, vitamins, fiber, and protein. It strengthens our immune system and also improves digestion.

 

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In Conclusion

 

Welcome to the Khana Khilaana recipe blog. Today we told you about Bajre Ki Khichdi. We told you to wash the millet and soak it in water overnight, then dry it on a cotton cloth, then put ghee in a pressure cooker, add asafoetida, cumin seeds, garlic, and onion; after the onion turns golden, add tomatoes and make it soft; then add peas, carrot, t and twenty potatoes, add red chili powder, turmeric powder, coriander powder, and salt and mix; after the spices are fried, add Daliya and soaked lentils, let it whistle 4 times and when it is ready, apply Tadka and serve hot. We hope you like this recipe. For any query please mail us, and we will feel very happy to connect with you. Thank you.

 

 

Bajre Ki Khichdi / Nutrition Value

 

Per Serving 200 gm (one)
Calories ⇒       420 cals
Fat          ⇒        6 gm
Carbs      ⇒        78 gm
Protein    ⇒        14 gm