SPROUTED BAJRA KHICHDI
Enjoy this steaming hot khichdi in such a chilly weather. Even I tried this for first time.
High fibre content helps in weight loss, controlling cholesterol, triglyceride.
This khichdi is an easy recipe. It is a one-dish meal. Whole bajra sprouts are used to make this khichadi. Millet and lentils (moong dal) is a very healthy combination.
Black millet (bajra) Sprouts 1/3 cup
Split green gram skinless (dhuli moong dal) 3 tablespoons
Salt to taste
Cumin seeds 1 teaspoon
Asafoetida 1/2 teaspoon
Soak bajra for 6-8hrs drain the water and leave it to sprout for 1-2days.
Roast it on slow flame for 5-7 mins.
Combine the bajra sprouts with moong dal and rice, add salt and two and a half cups of water in a pressure cooker and cook under pressure for three to four whistles or 1 whistle and leave it on slow flame for 10-12 minutes. Heat oil in a pan. Add cumin seeds and asafoetida. When the seeds change colour pour it over the cooked bajra khichdi and mix well. Serve hot with kadhi .
You can also make with bajra daliya. Soak bajra for 6-8hrs drain the water, grind soaked bajra coarsely in a mixer. Bajra daliya is ready.