Bajra Bajra - Pearl millet, bajri, sajje,cumbu(Tamil),Sajjalu(Telugu)
Bajra is grown in India since prehistoric times. It is the basic staple for households among the poorest people. Bajra is comparatively high in protein and has a good amino acid balance. Bajra is a reasonably good source of thiamine (Vitamin B1). It is also a better source of iron than other grains.Bajra Khichidi is a traditional Rajasthani recipe. With wholesome bajra, whole moong dal and ghee in it, it becomes a meal by itself. Comfort food yet nourishing.
Bajra is grown in India since prehistoric times. It is the basic staple for households among the poorest people. Bajra is comparatively high in protein and has a good amino acid balance. Bajra is a reasonably good source of thiamine (Vitamin B1). It is also a better source of iron than other grains.Bajra Khichidi is a traditional Rajasthani recipe. With wholesome bajra, whole moong dal and ghee in it, it becomes a meal by itself. Comfort food yet nourishing.
Bajra Kichidi :
Bajra Kichidi with a dollop of gheeWhole bajra - 2 cups soaked over night
Green moong dal - 1/2 cup soaked over night
Peppercorns - 5
Cloves (laung) - 3 to 4
Cumin seeds (jeera) - 1 teaspoon
Asafoetida (hing) - a pinch
Turmeric powder (haldi) - 1/4 teaspoon
Pure ghee - 1 teaspoon ( I mean it when I say pure. check out my next post on pure ghee)
Salt to taste
Water - 5 cups
Grind the bajra into a coarse mixure. Wash the dal thoroughly. Heat the ghee in a vessel and add the peppercorns, cloves and cumin seeds. When the cumin seeds crackle, add the asafoetida, add the turmeric powder, salt and water . Add dal & bajra. Cook it on a medium flame. When the mixture begins to boil start stirring so that the khichdi does not stick to the bottom of the vessel. Cook until the bajra is soft. You may add more water if you feel that the consistency of the khichdi is not right. Serve hot with ghee or yogurt or pickles and papad. Bajra Kichidi with ghee was our breakfast today.
Be Nourished!!!
Green moong dal - 1/2 cup soaked over night
Peppercorns - 5
Cloves (laung) - 3 to 4
Cumin seeds (jeera) - 1 teaspoon
Asafoetida (hing) - a pinch
Turmeric powder (haldi) - 1/4 teaspoon
Pure ghee - 1 teaspoon ( I mean it when I say pure. check out my next post on pure ghee)
Salt to taste
Water - 5 cups
Grind the bajra into a coarse mixure. Wash the dal thoroughly. Heat the ghee in a vessel and add the peppercorns, cloves and cumin seeds. When the cumin seeds crackle, add the asafoetida, add the turmeric powder, salt and water . Add dal & bajra. Cook it on a medium flame. When the mixture begins to boil start stirring so that the khichdi does not stick to the bottom of the vessel. Cook until the bajra is soft. You may add more water if you feel that the consistency of the khichdi is not right. Serve hot with ghee or yogurt or pickles and papad. Bajra Kichidi with ghee was our breakfast today.
Be Nourished!!!
24 comments:
This is awesome Swaroopa!I was thinking of sending Bajra to one of my friends along the chain...being absolutely Indian..!!
Very interesting recipe!!
We started this chain seeing the "Amish-starter" you girls had fun passing along..:)..but this chain will surely reach you,as the ingredients can be anything...any powder, cerial,dry fruit etc :)
Very nice, I have almost forgotten about this wonderful dish we used to eat when I was growing up. It tastes awesome with some 'Gur' or Jaggery...oh looks mouthwatering...thanks for sharing this receipe!!!
wow..what a healthy food. Have not had bajra khichidi. Looks yummy.
i love the bhakris made with bajra flour. it's great to see posts about these ancient grains.
Hey Swaroopa..I'm still accepting entries for AFAM-Peach...so u still have time to send it in..I'm not posting the roundup until after 4th..so if you can make something and send me by tom, pls do so! I will definitely add it:) don't want your peaches to go waste:D
This is so unique dish for me, swaroopa.
Hi Swaroopa,
i never tried bajra
hope to try after seeing your recipe.love those popcorn laddos and junnu
thanks for sharing the recipes
you are lucky girl to have that delicious one
vineela
thats a nice and helthy recipe
We made Bajra Rotala but never made khichidi with moong dal. In winter bajra is good for healthy in this winter I will try your bajra khichidi but any other grain I add in place of moong dal or not. You post very different type of verity and each post is unique with nice writing too. Nice blog. Thanks for sharing new things with lots of information.:))
yumm..there is a recipe for bajra khichdi in Tarla Dalal's book...but looking at ur khichdi make me want to really try it...looks great!
Very intresting dish.
I've never tried these whole grains...that's such nourishing dish indeed...thanks.
Looks like hearty dish to have. I love Bajra flour rotis, this whole grain I haven't seen anywhere!:)
Swaroopa.....Another healthy dish...Great....love the look of the dish and knowing its healthy too...its motivating me to try it :-))
Nice info on the nutritional values of bajra!:) It has been a habit for us to ignore things that are cheap and easily available! Your khichidi is great!:))
swaroopa, this is a really nourishing comfort food! good for growing kids!
HAPPY DEEPAVALI SWAROOPA!!:)
Cool dish, thanks for sharing.
Hello Swaroopa,
I have hunting for this recipe since so many months and finally found your post. I wanted to know where to buy whole Bajra as the Indian stores in my area dont carry it. Thanks for your blog.
Sapna, I am not sure where else it would be available...there is a good chance to find some in whole food stores....
We used this recipe yesterday with some variations: We used 1 cup whole bajra and 1 cup moong dal. We did not grind the bajra, we did not know how. We sauteed one onion, sliced in medium size pieces with the spices, with two cloves of garlic and some grated ginger. We then added one unpeeled potato cut in cubes, and stirred it for a few minutes to blend. Then it all went in the pot with the grains. We added 5 cups of water and salt, cooked it on low heat, covered. We used a metal heat diffuser under the pot so the thick kichadi wouldn't scorch, that way we didn't have to stir it. The results were yummy, but next time I will use less moong and more bajra. We loved it. Mrs. Bajpai
Need to buy bajri aka ragi but so far all I can find is the flouer! Can kyou give a source here in the US MA to be exact or an on line place?
Vona Marengo
vona.marengo@gmail.com
can bajra grain be sprouted? don'r have a 'wet grinder' so wondering about alterntive ways to use the grain, without grinding involved [one poster has tried and I might give it a go too].
Bajra (Millet) is available at Whole Foods Bulk Section or any similar stores.
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