This traditional Rajasthani recipe, is an excellent source of protein, iron and fibre.
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 4
Ingredients
- 1 cup bajra (black millet), soaked for 2 hours and grind coarsely
- 1 cup yellow moong dal, soaked for 1 hour and drained
- Salt to taste
- ½ turmeric powder
For Tempering:
- 4 tsp ghee
- 2-3 chopped green chillies (you can completely avoid green chillies, if cooking for toddlers)
- ½ cup chopped carrots
- ½ cup chopped cabbage
- ¼ cup chopped beans
- ¼ cup chopped celery
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- A pinch of asafoetida
- ¼ turmeric powder
- ½ coriander powder
- ½ salt
Method:
- In a pressure cooker boil 4 cup of water, add bajra, moong dal, salt and turmeric powder. Pressure cook for 4 whistles.
- Allow the steam to escape before opening the lid.
For Tempering:
- In a wok, heat 4 tsp of ghee. Add mustard seeds, allow them to crackle.
- Add asafoetida, cumin seeds, green chillies, turmeric powder and coriander powder, cook for 30 seconds.
- Add all vegetables in wok, cook for 1 minute.
- Add salt and cook for 1 more minute.
- Add the tempering to cooked khichdi.
- Garnish with coriander leaves
Nutrient Values (per serving)
Energy – 323 calories, Protein – 12.0 gm, Carbohydrates – 38.1 gm, Fat – 6.5 gm, Iron – 4.7 mg, Fibre: 6.5 mg