Marwari food is mainly vegetarian food but their cuisine as vibrant and great as their Rajasthan culture. It is a well-known and much preferred cuisine.
Jowar (white millet) is grown more in the Marwar region of Rajsthan but for some reason they use more of Bajra (pearl millet). Bajra is normally used either as a finely ground as flour or coarsely ground for kichdi or porridge. Today we are sharing healthy & delicious Bajra Kichdi recipe, which is very quick & easy to cook. Coarsely ground Bajra & Moong Dal are cooked together with salt and then tempered with ghee, cumin seeds & asafetida. Simple yet Yummy!
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
05 mins 15 mins 20 mins 2-3 Servings
Whole black millet (black bajra) – ½ cup (coarsely ground)
Yellow Moong dal (split) – ½ cup
Ghee (clarified butter) – 2 tablespoons
Salt per taste
Turmeric powder – ¼ teaspoon
Cumin seeds – 1 teaspoon
Asafetida – ½ teaspoon
Water – 2 cups
- Mix and wash the ground bajra and moong dal together, wash it well.
- Now pressure-cook the bajra-moong dal together with water and salt till bajra is cooked well for about 4 whistles and bajra becomes soft and tender. Open the cooker and check the kichdi consistency, if it’s too thick, add some hot water. Transfer to a serving bowl.
- Now heat ghee in a tadka/tempering pan and add cumin seeds, turmeric powder & asafetida. When the seeds crackle add the, add to kichdi and cook for another 2-3 minutes & mix well. Serve hot.
Note; Delicious, nutritious and healthy Bajra Kichdi can be served with extra ghee, yoghurt or kadhi. Enjoy!
Picture courtesy/Recipe source:indiatimes.com(nicepic)