Bajra khichdi with vegetables

Ingredients

For 3 portions. Tick items as you go — nothing is changed for anyone else.

• 150 g bajra (pearl millet), whole or split, soaked 4 hours, about 3/4 cup (180 ml)
• 80 g moong dal (split green gram), about 1/3 cup (80 ml)
• 1 carrot carrot, diced
• 60 g peas (matar)
• 1 onion onion, chopped
• 1 tomato tomato, chopped
• 2 tbsp ghee
• 1 tsp cumin seeds (jeera)
• 0.5 tsp turmeric powder (haldi)
• 1 pinch asafoetida (hing)
• 900 ml water
• 1 tsp salt

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Drain the soaked bajra and wash it along with the moong dal.
2. 2Step 2. Heat the ghee in a heavy pan or pressure cooker, add cumin seeds and asafoetida, then the onion, and cook until soft.
3. 3Step 3. Add the tomato and cook until it softens, then stir in the turmeric, bajra, dal and vegetables.
4. 4Step 4. Add the water and salt, and pressure-cook for 4–5 whistles, or simmer covered in a heavy pan for 30–35 minutes, until the bajra is completely soft.
5. 5Step 5. Mash lightly if the texture is very coarse, and add a splash of hot water if it thickens too much.
6. 6Step 6. Serve hot with a small spoon of ghee on top.

Allergens for your selection

• Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.