Bajara Khechudi
One of the warm food in winter. Bajra is a coarse grain crops and considered to be the poor man’s staple nourishment and suitable to cultivate in dry lands. Major Bajra production states in India are: Rajasthan, Maharashtra, Haryana, Uttar Pradesh and Gujarat. Bajara Khechudi recipe is prepared with pearl millet( Locally known as , moong dal, vegetables and some basic spices.
Equipment
- Precure Cooker
Ingredients
- 1/2 cup pearl millet (bajra) broken and clean
- 1/2 cup split yellow moong (Split Green Moong Dal/Lentils also can be used)
- 2 cups mix vegetables chopped (carrot, green peas, broccoli, cauliflower)
- 2 cups spinach (palak) chopped
- 1 teaspoon ginger minced
- 1 tablespoon ghee or oil
- salt to taste
- 4 cups water
- 2 tablespoons coriander leaves
Spices:
- 1 teaspoon cumin seeds
- 1 teaspoon 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 1 teaspoon garam masala powder
- pinch asafetida (hing)
Instructions
- Firstly, soak broken and cleaned bajra in water for at least one hour.
- Add ghee or oil to the POT. Note: Tastes better with Ghee
- Once POT is hot, add in the cumin seeds, asafetida, ginger, green chilies. Saute for 20 secs.
- Then add the mixed vegetables, cook for a minute.
- Then add soaked bajra, split moong dal (no need to soak the lentil just rinse it and add it to the pressure cooker), turmeric powder, coriander powder, water, salt. Mix well
- Close the lid on the pot. Set the pot to to High Pressure cook
- Once the pressure has released, open the lid, add garam masala powder, chopped spinach (palak), cilantro, and mix the khichdi well.
- Bajra Khichdi is ready. Serve with yogurt, raita, or kadhi.
