Khichdi is our country’s most favourite comfort food; it brings forth memories of family meals made with love. The popularity of khichdi all across the country lies in its simplicity, taste and its versatility. Though khichdi is traditionally made with rice and lentils, you can replace the rice with millets for a healthier dish.
Bajra khichdi is a one-pot dish that is gluten-free and easy to digest. Rich in calcium and high on energy, this bajra khichdi can help meet the daily calcium requirement in a natural way.
Bajra flour 1 cup
Split chickpeas 1 cup
Onions, green chillies and garlic I cup finely chopped
Ghee 1 tbsp
Oil 1 tbsp
Cumin seeds 1 tbsp
Black cumin seeds 1 tbsp
Coriander 1 tbsp chopped
Turmeric powder ½ tbsp
Jaggery 1 tbsp
Hot water 1 cup
Salt to taste
Soak bajra and moong dal in water for 7-8 hours. Heat oil in a pan; add black cumin seeds, cumin seeds, onions, garlic and green chillies. Fry well till the onion and garlic turn brown.
Cook bajra-moong dal in a pan using hot water. Allow it to cook on a low flame for 15 minutes in a covered container. Garnish it with jaggery and ghee. Serve hot.
Want snacking options for mid-afternoon munchies? Try Bajra Bhajiya, a tasty and healthy option.
You can also try khichadi prepared using Jowar.