Palak Bajra Khichdi


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Bajra Khichdi ( Iron Rich Recipe)


Added to 187 cookbooks   This recipe has been viewed 59310 times

Here is a super easy, super tasty way to capitalise on the health benefits of millets like bajra and nachni, which are not only very nutritious but also help to keep us warm in winter, improve nutrient absorption and build muscle tissue.

Preparing millets like pearl millet is no rocket science. You need to just soak, pressure cook and temper to make a tasty khichdi. There can be no easier way to prepare a tasty and healthy one-pot lunch or dinner!

The soaked bajra has a very nice mouth-feel, and its taste is elevated to the next level by the addition of moong dal and palak.

Though it is an everyday tempering, the cumin in ghee gives the khichdi a tempting aroma that kindles your appetite and gives a lovely taste too.

As we said earlier, nothing can be easier to prepare than this healthy khichdi, but you just need to remember to soak the millets for the required time.

Serve it with curd to make a homely, tasty and healthy meal.

Enjoy how to make Palak Bajra Khichdi recipe with detailed step by step photos below.

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Palak Bajra Khichdi recipe - How to make Palak Bajra Khichdi

Soaking Time:  8 hours   Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients

For Palak Bajra Khichdi
1/2 cup bajra (black millet)
1/2 cup yellow moong dal (split yellow gram) , washed and drained
1 cup chopped spinach (palak)
2 tsp ghee
salt to taste
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1/4 tsp turmeric powder (haldi)
Method
For palak bajra khichdi

    For palak bajra khichdi
  1. Soak the bajra in enough water for 8 hours. Drain.
  2. Wash the yellow moong dal 2 to 3 times under running water and keep aside.
  3. In a pressure cooker add the soaked bajra, yellow moong dal, salt and 2 cups of water, mix well and pressure cook for 4 whistles.
  4. Allow the steam to escape before opening the lid.
  5. Heat the ghee in a deep non-stick pan, add the cumin seeds.
  6. When the seeds crackle, add the asafoetida and turmeric powder and sauté on a medium flame for a few seconds.
  7. Add the spinach, mix well and cook on a medium flame for 2 to 3 minutes.
  8. Add the cooked bajra-yellow moong dal mixture and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  9. Serve the palak bajra khichdi hot.

Palak Bajra Khichdi recipe with step by step photos

Like Palak Bajra Khichdi

  1. Like Palak Bajra Khichdi, then check our collection of khichdi recipes. The humble collection of khichdi recipes is perhaps the homeliest dish one can think of. 

Notes on Khichdi

  1. Khichdis normally feature rice or other grains in a mushy or mashed form, along with dals, spices and/ or veggies. There are Khichdi recipes aplenty. They can be a soothing comfort food, or a spicy delicacy, depending on how you choose to make it. However, in most cases, Khichdis are very convenient to make as all the ingredients can be quickly pressure-cooked together. We have a large collection of healthy khichdi's which are not made with rice. A good start is to try this jowar moong dal khichdi recipe

For preparing the pearl millet khichdi :

  1. To make Palak Bajra Khichdi, first in a deep bowl take bajra and rinse it with water 2-3 times.
  2. Add enough water to submerge the black millet (bajra).
  3. Cover with a lid and keep aside to soak for 8 hours. If you do not have 8 hours then soak for around 4 hours and then pulse in the mixer few times to loosen out the husk and make a coarse powder.
  4. The soaked bajra looks like this after 8 hours. Millets like bajra and nachni keep our system warm and are good to consume during winters as they help in absorbing the nutrients and build muscle tissue.
  5. Drain it using a strainer. Keep aside.
  6. Take yellow moong dal in a strainer. Wash it 2-3 times under running water. Drain it using a strainer. Keep aside.

For the Palak Bajra Khichdi:

  1. in a pressure cooker add the soaked bajra.
  2. Add the moong dal.
  3. Add the salt.
  4. Add 2 cups of water in the pressure cooker.
  5. Mix well using a spoon.
  6. Shut the lid of the pressure cooker and pressure cook the Palak Bajra Khichdi for 4 whistles. Allow the steam to escape before opening the lid. Open the pressure cooker.

For the tadka of Palak Bajra Khichdi :

  1. heat the ghee in a deep non-stick pan.
  2. Once the ghee is hot, add the cumin seeds.
  3. When the seeds crackle, add the asafoetida and turmeric powder.
  4. Sauté on a medium flame for a few seconds.
  5. Add the spinach, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  6. Add the cooked bajra- moong dal mixture.
  7. Add little salt.
  8. Mix well and cook  the Palak Bajra Khichdi on a medium flame for 2 to 3 minutes, while stirring occasionally. Remember we have added salt before while cooking the khichdi.
  9. Serve the Palak Bajra Khichdi hot.

Palak Bajra Khichdi to overcome Anaemia

  1. Palak Bajra Khichdi to overcome Anaemia. Khichdi is a comfort food for some, but on the other hand it features as a nourishing treat for the health conscious. Here it serves both the purpose. All the ingredients in this Palak Bajra Khichdi have been wisely chosen – bajra, moong dal and spinach. They make the khichdi iron rich. 4.7 g or iron is what you can stock up on by way of 1 serving of this khichdi. This is about 22% of your day’s requirement. Go ahead and try it…. It’s very simple to make…. A wise suggestion would be eat it this Palak Bajra Khichdi immediately without curds, kadhi or raita. The reason is that dairy products are a good source of calcium and they hinder calcium absorption.

RECIPE SOURCE : Iron Rich RecipesBuy this cookbook

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