Bajra Khichdi id quiet popular in the regions of Rajasthan. Bajra is widely cultivated in India since thousands of years. Bajra is the basic staple food to many poor people in India and to those especially living in the remote rural areas. Bajra contains high source of Vitamin B and Iron and thus provides the energy needed to people consuming it in meals. Rajasthan being a drought hit and dry region, people often prepare Khichdi and especially Bajra khichdi is their top priority due to its nutritious value. To supplement this nutrious value to some extra level , it is prepared using ghee which provides fats. This cuisine is a instant and fast to prepare as it requires just 10-12 minutes to get ready.Ingredients:
Bajra- 100 grams
Yellow Moong dal- 40 grams
Cumin seeds- 1 tsp
Asafoetida -1/4 tsp or 2 pinches
Ghee- 1 tbsp
Salt to taste.
Method:
- Soak the bajra for about an hour.
- Remove the husk by grinding coarsely in a mixer at a low speed.
- Now mix the husk free Bajra with moong dal.
- Add ghee in a pan or pressure cooker. Heat it.
- Add cumin seeds and Asafoetida to the ghee and allow the cumin to splutter.
- Add the moond dal and bajra mixed together into the pan and mix well by stirring for few seconds on a very low flame.
- Cook it for 10 minutes on low flame.
- Add hot water if required.
- When it starts boiling, keep stirring to avoid it from sticking to bottom.
- Now further cook till it turns soft and the consistency is right.
- Remove and serve hot with pickles and papads.
Making time: 15 minutes
Serves: 4 persons
Shelflife: Best Fresh.
Note:
- Dont grind the Bajra for more time .Keep it coarse and only grind enough to make it husk free.
- Keep stirring the Khichdi when it starts boiling to avoid it from sticking at bottom.
- Add hot water only if needed as per the consistency preferred.
Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.
Posts
nicely describe about prepration method and things to remember too:)