Bajra/ Wheat Dalia Khichdi

(Pearl Millet/Broken Wheat Porridge)

20 min

Prep (min)

9-10

Katoris

🌿

Vegetarian

Nutrient Information — per 1 Katori

278 Kcal

Energy (kcal)

9.8 g

Protein

46.2 g

Carbohydrate

5.2 g

Total Fats

Amount per diet plan: 1.5 Katori at one time

Ingredients

1.5 cups Pearl millet/broken wheat (bajra dalia/gehun ka dalia)

1/3 cup Bengal gram dal/green gram dal (chana dal/moong dal)

1 large Onion, chopped

1.5 large Tomatoes, chopped

2 Green chillies, chopped (optional)

4 tsp Groundnut oil

2 cm piece Ginger, chopped

6 cups Water

1/2 tsp Turmeric powder

1 tsp Cumin seeds

1/8 tsp Asafoetida (hing)

Use minimal Amount of salt

Method of Preparation

Soak the moong dal for 30-40 minutes prior to cooking.

If using bajra: Wash bajra (pearl millet) under running water and drain excess water. Grind it coarsely and add enough water to soak and let it sit for 45-60 minutes. Remove the husk floating in the water and rinse with 2-3 changes of water. If using wheat dalia: In a karahi or pan, dry roast the dalia for 1-2 minutes. Soak the roasted dalia in water and let it rest for some time. Remove dust or husk particles floating in the water.

Wash all the vegetables thoroughly. Finely chop them and set them aside.

Heat oil in a pressure cooker and add cumin seeds to it. Let them turn brown.

Add asafoetida (hing) and chopped green chillies saute it for a few seconds. Now, add onion, fry for a few minutes, then add tomatoes and cook until the tomatoes turn soft.

Add salt and turmeric powder and mix well. Now add the dalia and moong dal to the cooker and mix thoroughly, add and cook the vegetables for a few minutes.

Add water and pressure cook it for 15-20 minutes (3-4 whistles on low-medium flame).

Serve hot with raita, curd, or chutney.