710. Bajri and Moong Dal Khichdi
Navratri and Dussera are over, all the feasting is over..for now. After all the rich snacks and desserts, Saturday meal was a simple khichdi made using bajri (bajra, pearl millet) and moong dal.
The 112th theme for FoodieMonday/Bloghop suggested by Amrita who blogs at The Food Samaritan, was #1Tsp Oil. This theme couldn’t have come at a better time. Saturday meal was definitely light on the stomach and yet full of nutrition. Thanks Amrita for encouraging us to cook with little or no oil.
On my ‘to do list’ was this bajra khichdi ever since Sapana of Cooking with Sapana posted the recipe for the protein rich dishes theme. Sapana thank you so much, the khichdi turned out really delicious.
I made a few changes to the original recipe. I used moong dal with the skin and mixed vegetables. This is one dish that I know I’ll be making often. My other really light on the stomach and healthy with no oil dish that I make often is my mum’s version of soup. Find the recipe here.
Lets talk a bit about the forgotten ancient grain as its called. Millet is unfortunately not given much importance as other grains like rice and wheat are. However, in olden times most people all over India used millet in their daily diet. My father in law and my mum who both grew up in India had bajri no rotlo everyday for dinner. Lunch was usually a bit of rice with lentils and vegetables or rotlo. If one fell sick a sweet watery porridge called raab using a bit of bajri flour was made to whet the appetite. Lactating mothers were encouraged to include millet in their daily diet.
Millet is rich in magnesium which is important for the muscles and nervous system in our body phosphorus which is important for our cells and effective energy production, in Vitamin B3, in tryptophan which generates serotonin (elevates good mood), antioxidants and protein. Millet is an alkaline food therefore good for digestion, regulates insulin and cholesterol therefore good for diabetics and its gluten free.
I’ve just completed the Protein Rich Dishes Mega Blogging Marathon and one thing its taught me is how to add as much protein as I can to any dish I’m preparing. So, here I’ve added spinach and peanuts too besides the lentils and vegetables. I made this dish TOTALLY OIL FREE. If you like, top the khichdi with 1 tsp ghee before serving.
BAJRI AND MOONG KHICHDI
Recipe source: Cooking With Sapana
¾ cup bajri (bajra, peral millet)
¼ cup moong dal with skin (moong lentils)
1 cup mixed vegetables ( I used peas, carrot and french beans)
1 tsp ginger paste
1 tsp green chili paste
1 tsp garlic paste
1 tbsp peanuts
1 cup chopped spinach
1 tsp cumin seeds (jeera)
½ tsp carom seeds (ajwain, ajmo)
½ tsp turmeric powder( haldi)
1 tsp salt
1-1½ cups water
optional: 1 tsp ghee
- Soak bajri in enough warm water overnight.
- Next day wash and soak moong dal in 1 cup of water (from the measured water) for 30 minutes.
- Pour the bajri into a sieve. Wash it under running water.
- Put the bajri in a pressure cooker.
- Add the moong dal along with the water.
- Add the remaining ingredients.
- If you like a more runny khichdi add the remaining water.
- Close the lid of the pressure cooker and put it over medium heat.
- Let the khichdi cook for 4 whistles.
- Let the pressure get released from the cooker naturally and then open the lid.
- Serve khichdi with papad and some yogurt.
- You can add sliced ginger, garlic and chili if you prefer. I personally like to add the pastes.
- Add vegetables of your choice.
- I added peanuts for the extra crunch… you can omit them if you don’t like peanuts.
- Soaking the bajri overnight is important.
- For vegan option do not serve it with yogurt and do not add ghee.
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