This is a traditional Rajasthani recipe that we discovered is an excellent source of protein, iron, folic acid and fibre. Its creamy consistency and mild flavours make it a good recipe to have especially in the preconception period and first trimester. But i’m sure you will enjoy it all through your pregnancy. You can even perk up this khichdi by adding some spices to it and maybe even throw in some vegetables. Serve it with curds or a raita and you have a completely balanced meal ready.
Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings
1/3 cup bajra (black millet) , washed
1 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
2 tbsp ghee
salt to taste
- Grind the bajra to a coarse powder in a blender. Keep aside.
- Wash the ground bajra and moong dal together.
- Combine the bajra and moong dal with salt and 2½ cups of water and pressure cook for 3 to 4 whistles.
- Heat the ghee in a pan and add the cumin seeds and asafoetida. When the seeds crackle, pour over the cooked bajra khichdi and mix well.
- Serve hot with kadhi or curds.
Nutrient values per serving
|32 gm||153 kcal||4.1 gm||15.4 gm||8.3 gm||90.5 mcg||0.0 mg||13.5 mg||1.5 mg||20.8 mcg||0.2 gm|
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