Bajra Vegetable Khichadi
Bajra Vegetable Khichadi is a healthy and nutritious dish that is perfect for weight loss and maintaining a healthy diet. This recipe is made with bajra (pearl millet), moong dal (split green gram), and a variety of aromatic spices. It is low in fat, gluten-free, and vegan, making it suitable for many dietary preferences. Bajra is a rich source of fiber and minerals, while moong dal is a good source of protein. However, people with a nut or dairy allergy should avoid this dish.
Nutrition Facts
Per serving
Energy
165 kcal
Protein
6 g
Carbs
27 g
Fat
4 g
Fiber
6 g
Ingredients
Cumin seeds
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Chopped Tomato
1 small cup (100g)
Chopped Onion
1 small cup (80g)
Turmeric powder
0.5 tsp (2.5g)
Mustard seeds
0.5 tsp (2.5g)
Plain Water
2 medium glass (500g)
Chopped Green Chilli
1 tsp (3g)
Bajra
100 gm (100g)
Ginger Paste
0.5 tsp (2.5g)
Garlic paste
0.5 tsp (2.5g)
Red chilli Powder
0.5 tsp (2.5g)
Common Salt
0.5 tsp (3g)
Olive Oil
0.5 tbsp (7.5g)
Yellow Moong Dal (Raw)
0.25 small cup (25g)
Green Peas
0.5 small cup (50g)
Carrot
0.25 cup, chopped (50g)
Instructions
Preparation
Rinse the bajra and moong dal in water separately and soak them overnight.
Cooking Steps
Heat oil in a pressure cooker over medium heat. Add cumin seeds and mustard seeds and let them splutter.
Add chopped onions and green chilies. Sauté for 2-3 minutes until the onions turn translucent.
Add ginger paste and sauté for another minute until the raw smell goes away.
Add chopped tomatoes green peas, carrot and cook for 2-3 minutes until they soften and turn mushy.
Add turmeric powder, red chili powder, and salt. Stir well.
Add soaked bajra and moong dal to the pressure cooker and mix well.
Add 2 cups of water and mix well.
Close the pressure cooker with the lid and let it cook for 3-4 whistles over medium heat.
Once the pressure is released, open the cooker and mix the khichadi well.
Garnish with fresh coriander leaves and serve hot.