Bajra Dalia with Vegetables
Bajra Dalia with Vegetables is a healthy and nutritious dish made with broken pearl millet (bajra dalia) and mixed vegetables. It is a gluten-free, vegan, and low-fat dish that is perfect for those looking to eat healthy. This dish is high in fiber, protein, and various vitamins and minerals, making it a great option for anyone looking to improve their diet. However, people with a nut allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
146 kcal
Protein
5 g
Carbs
26 g
Fat
3 g
Fiber
6 g
Ingredients
Bajra
0.5 cup (100g)
Green Peas
0.5 small cup (50g)
Onion Finely Chopped
0.5 medium cup (80g)
chopped tomato
1 small cup (100g)
Carrot
0.5 cup, chopped (100g)
Green Beans (Chopped)
0.25 small cup (25g)
Cumin seeds
1 tsp (2g)
Garlic paste
1 tsp (5g)
Turmeric powder
0.25 tsp (1.25g)
Coriander Powder
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Plain Water
2 medium cup (500g)
Green Bell pepper
0.25 cup, chopped (50g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Cooking Steps
Rinse the bajra thoroughly and soak it in water for 30 minutes.
Heat oil in a pressure cooker or a deep pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Add chopped mixed vegetables, coriander powder, turmeric powder, and salt. Stir well.
Drain the soaked bajra dalia and add it to the pressure cooker or pan. Mix well.
Add water and mix well.
Cover the pressure cooker or pan with a lid and cook for 3-4 whistles (about 15 minutes) over medium heat.
Once the pressure is released, open the lid and stir the bajra dalia with vegetables. Garnish with fresh coriander leaves and serve hot.