Pumpkin and Bajra Porridge
This Pumpkin and Bajra Porridge is a warm, comforting breakfast option that is both filling and nutritious. It's a gluten-free and vegan dish, making it suitable for those with dietary restrictions. This dish is also rich in fiber, vitamins, and minerals thanks to the pumpkin and bajra (pearl millet). It's a great way to start your day on a healthy note.
Nutrition Facts
Per serving
Energy
131 kcal
Protein
4 g
Carbs
21 g
Fat
3 g
Fiber
5 g
Ingredients
Chopped Onion
1 small cup (80g)
Chopped Green Chilli
1 tsp (3g)
Ginger Paste
0.5 tsp (2.5g)
Garlic paste
0.5 tsp (2.5g)
Cumin seeds
1 tsp (3g)
Turmeric powder
0.25 tsp (1.25g)
Common Salt
1 pinch (0.3g)
Olive Oil
0.5 tbsp (7.5g)
Fresh Coriander Leaves (chopped)
1 small cup (5g)
Pumpkin, orange, round
150 gms (150g)
Chopped Tomato
1 small cup (100g)
Bajra
100 gms (100g)
Instructions
Preparation
-Wash, peel and chop pumpkin.
Cooking Steps
Wash the bajra and soak it in water overnight or for at least 4-5 hours.
Drain the water from the bajra and add it to a pressure cooker with 2 cups of water. Cook for 4-5 whistles or until the bajra is cooked and soft.
In a pan, heat oil 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, green chili, turmeric powder, and salt. Cook for 3-4 minutes until the tomatoes soften.
Add chopped pumpkin and cook for 5-7 minutes until the pumpkin is cooked and soft.
Add the cooked bajra to the pan and mix well. Cook for another 2-3 minutes until the flavors blend together.
Garnish with fresh coriander leaves and serve hot.