Bajra Khichdi


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Stuffed to the core with iron health, this khichadi is a treat for elders and the children in the family!

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Preparation Time:    Cooking Time:     Makes 2 servings
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1/2 cup bajra (black millet) , soaked or 8 hours and drained
1/2 cup yellow moong dal (split yellow gram) , washed and drained
1 tbsp ghee
1 tsp cumin seeds (jeera)
1/4 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
salt to taste

  1. Combine the bajra, moong dal, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.
  2. Allow the steam to escape before opening the lid. Keep aside.
  3. Heat the ghee in a deep pan and add the cumin seeds.
  4. When the seeds crackle, add the asafoetida, turmeric powder and sauté for a few seconds.
  5. Add the cooked bajra and moong dal and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  6. Serve immediately.

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Nutrient values per serving
337 calories 14.0 gm 50.1 gm 9.0 gm 4.7 mg 7.7 gm

RECIPE SOURCE : Acidity Cook BookBuy this cookbook
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