Millets are coarse grains with high nutritional value. A variety of millets are available in different shapes and sizes, each having its own health benefits. Some of the common millets consumed are foxtail millet, finger millet, pearl millet, buckwheat and little millet.
Bajra or pearl millet is most popular in Rajasthan and has been used since prehistoric times. It is known for its high fibre and protein content as compared to other cereals. It is also a rich source of vitamin- E, B-complex, potassium, zinc, magnesium, calcium and iron too. So, try this simple recipe and enjoy its benefits.
Bajra Khichdi (A dish from the Indian subcontinent made from cereals and lentils)
Preparation Time: 5 mins
Cooking Time: 15 mins
Makes 4 servings
• 1/3 cup whole bajra (pearl millet/black millet)
• 3 tsp yellow moong dal (split yellow gram)
• 1 tsp cumin seeds
• 1/2 tsp asafoetida
• 2 tsp clarified butter (ghee)
• salt to taste
1. Clean the bajra and pound it coarsely using a mortar-pestle.
2. Clean the moong dal, wash and drain well.
3. Combine the bajra, moong dal, salt and 2 cups of water, mix well and pressure cook for 4 whistles or until the bajra is cooked.
4. Allow the steam to escape before opening the lid.
5. Heat the clarified butter (ghee) in a pan and add the cumin seeds and asafoetida.
6. When the seeds crackle, pour this over the cooked khichdi and mix well.
7. Serve hot with low-fat curd or kadhi (curd and gram-flour dish).