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Bajra Khichdi is a traditional Rajasthani recipe that is an excellent source of protein, iron, folic acid and fiber. The creamy consistency along with its mild flavor makes it a good recipe to have, especially during the preconception period and the first trimester. But rest assured, this is something that you can enjoy throughout your time of pregnancy. You can also add more spices to it to add some more tanginess to it along with some vegetables.
1/2 cup of bajra (black millet) , soaked or 8 hours and drained
1/2 cup of yellow moong dal (split yellow gram) , washed and drained
1 tablespoon of ghee
1 tablespoon of cumin seeds (jeera)
1/4 tablespoon of turmeric powder (haldi)
1/2 tablespoon of asafoetida (hing)
Required amounts of salt to taste.
Combine the bajra, moong dal, salt and 2 cups of water in a pressure cooker. Mix it well and pressure cook the contents for 4 whistles.
Allow the hot steam to escape slowly before opening the lid. Keep it aside.
Heat the ghee in a deep pan and then add the required amounts of cumin seeds.
When the seeds start to crackle, add the asafoetida, turmeric powder and sauté for a few seconds.
Add the cooked bajra and moong dal and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Serve it immediately with curds or a raita to have a completely balanced meal that is ready for you to relish on and is packed with a lot of nutrition.
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