Indian

Marwari Bajra Kichdi


indiatimes.com

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

 Ingredients:

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

Instructions:

  • 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!

Happy Cooking!!

Picture courtesy/Recipe source:indiatimes.com(nicepic)

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