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Bajra khichdi
बाजरा खिचड़ी
A warming winter khichdi made from pearl millet and moong dal, a staple in many North Indian homes during the cold months.
This is Ayurvedic wellness guidance, not medical advice. Consult your doctor before making health changes.
40 minServes 3DinnerSuits Vata, KaphaChildren eat it
You'll need
- 1/2 cup bajra (pearl millet), soaked 4-6 hours
- 1/4 cup split yellow moong dal
- 1 onion, chopped
- 1 tomato, chopped
- 1/2 tsp turmeric
- 1 tbsp ghee
- 1 tsp cumin seeds
- Salt to taste
Method
- Drain the soaked bajra and pressure-cook it with the moong dal, turmeric and 3 cups water for 4-5 whistles, until soft.
- In a pan, heat ghee, add cumin seeds, then the onion and sauté until soft.
- Add the tomato and cook until it breaks down, then stir this into the cooked bajra-dal mixture.
- Simmer together for 5 minutes, adjust salt, and serve hot, ideally with a spoon of ghee.
Why this dish
Bajra is a traditional winter grain valued in Ayurveda for its grounding, warming quality, which is why it's typically cooked soft and well-spiced like this rather than eaten dry.
These are tags to help you find dishes that fit how you eat. They aren't a recommendation for your condition: that conversation belongs with your doctor.
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