Bajra Masoor Dal khichadi
Bajra Masoor Dal Khichadi is a traditional Indian dish made with bajra (pearl millet), masoor dal, and vegetables. This dish is gluten-free, vegan, and a good source of protein, fiber, and nutrients. Bajra is a rich source of iron, magnesium, and calcium, making it an excellent addition to a balanced diet. This dish is also low in fat, making it suitable for people who are watching their fat intake.
Nutrition Facts
Per serving
Energy
161 kcal
Protein
7 g
Carbs
26 g
Fat
3 g
Fiber
5 g
Ingredients
Cumin seeds
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
chopped tomato
0.5 medium cup (70g)
Onion Finely Chopped
0.5 medium cup (70g)
Turmeric powder
0.25 tsp (1.25g)
Whole Masoor Dal (Raw)
0.25 cup (50g)
Mustard seeds
0.5 tsp (2.5g)
Mustard oil
1 tsp (5g)
Plain Water
1 medium glass (250g)
Chopped Green Chilli
1 tsp (2g)
Bajra
1 cup (100g)
Ginger, fresh
1 tsp grated (2g)
Instructions
Cooking Steps
Rinse the bajra and masoor dal in water and soak them in water for 1-2 hours.
Heat oil in a pressure cooker over medium heat. Add cumin seeds and mustard seeds and let them splutter.
Add chopped onions, green chili, and grated ginger. Sauté for 2-3 minutes until the onions turn translucent.
Add chopped tomatoes, turmeric powder, and salt. Mix well and cook for 2-3 minutes until the tomatoes soften.
Drain the water from the soaked bajra and masoor dal and add them to the pressure cooker. Mix well.
Add enough water to cover the bajra and dal mixture and mix well.
Close the lid of the pressure cooker and cook for 3-4 whistles or until the bajra and dal are cooked and soft.
Let the pressure release naturally and open the lid of the pressure cooker.
Garnish with fresh coriander leaves and serve hot.