Bajra Khichadi with Pumpkin raita

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This kapha pacifying recipe is perfect for the winters. Bajra is a nutritious ingredient that helps to lower cholestrol and blood sugar. It is also known to promote weight loss and is high in iron and rich in fiber.

Bajra khichdi

What you need for the khichadi

  • 250 gms of whole bajra
  • 6 tbsp mung daal with skin
  • 3 tsp cumin seeds
  • 1 ½ tsp asafoetida (hing)
  • ½ cup fresh methi leaves chopped ( fenugreek leaves)
  • 1 inch piece crushed ginger
  • 6 tbsp ghee
  • salt to taste

How to cook the khichadi

  1. Clean and grind the bajra in a grinder and  keep aside
  2. Wash the ground bajra and mung daal together.
  3. Combine the bajra and mung daal along with the crushed ginger salt and 4 cups of water.pressure cook for 15 min or until the bajara is cooked.
  4. Heat the ghee in a pan. Add the cumin seeds asafoetida and chooped methi leaves. Add ½ cup of water for the methi to cook
  5. Add the khichdi mixture to this and mix well.
  6. Allow the khichdi to  cook for some time and add hot water if the mixture is dry or little under cooked.

Serve hot with pumpkin raita:

Pumpkin raita

What you need for the pumpkin raita

  • 2 cups pumpkin cut into cubes
  • 2 cups fresh curds diluted with ½ cup water
  • 1 tb sp chopped coriander leaves
  • 1 tsp sugar
  • Salt to taste.
  • For tempering:
  • 1 tsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad daal
  • 1 /2 tsp asafoetida
  • A few curry leaves

How to make the raita

  1. Boil the pumpkin cubes in just enough water for them to cook
  2. Drain  the pumpkin and mash  a little.
  3. Mix it with the diluted curd .
  4. Add sugar and  salt to taste.
  5. For tempering heat the oil. add the mustard  seeds. Let it sputter. Add the urad  daal  and let it turn to  light brown. Add asafoetida and curry leaves. Take it off the fire.
  6. Add this tempering to the curd pumpkin mixture.
  7. Garnish with coriander leaves.

 

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45  minutes

Yield: 2

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