Bajra Ka Kheech: A Traditional Rajasthani Delight
Bajra Ka Kheech is a quintessential Rajasthani comfort food that is both nourishing and flavorful. Often served with a flavorful gravy dish, milk, or traditional Rajasthani Kadhi, this dish offers a wholesome and healthy option for any meal. Bajra, or pearl millet, is a highly nutritious and light millet, making it an ideal choice for a balanced diet. The addition of mixed vegetables not only enhances its taste but also makes it a complete and nutritious meal.
This recipe is diabetic-friendly, thanks to the inclusion of wholesome ingredients like Bajra and Yellow Moong Dal, providing ample fiber and essential nutrients without spiking blood sugar levels. Its light yet filling nature makes it perfect for a mid-day lunch. Bajra Ka Kheech is best enjoyed when hot, and a dollop of ghee adds the right finishing touch, making every bite rich and satisfying.
Ingredients for Bajra Ka Kheech
| Ingredient | Quantity |
|---|---|
| Bajra (Pearl Millet) | 1 cup |
| Yellow Moong Dal (Split) | 1/4 cup |
| Water | 5 cups |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | As per taste |
| Mixed Vegetables (Green peas, French beans, Potato, Sweet corn) | 1/2 cup |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 3-4 people
Step-by-Step Instructions for Bajra Ka Kheech
-
Preparation of Bajra:
To begin making Bajra Ka Kheech, take Bajra (pearl millet) and rinse it lightly. Add 1 tablespoon of water to the Bajra and place it in a mixer. Grind it for a few seconds, just enough to break the grains slightly. Once done, spread it out on a clean surface and let it dry for about 10 minutes. -
Removing the Skin:
After the Bajra has dried, rub it gently between your hands to remove any skin. This step helps in making the Bajra softer and more palatable. -
Grinding Bajra:
Once the skin is removed, grind the Bajra again for a few seconds until it appears to be half-broken, not fully ground. The broken pieces should resemble a coarse consistency, which is essential for the texture of the Kheech. -
Sifting Bajra:
Sieve the ground Bajra to remove any fine powder. Keep only the coarsely ground Bajra for making the Kheech. -
Cooking the Kheech:
In a pressure cooker, add the half-broken Bajra along with Yellow Moong Dal, water, turmeric powder, mixed vegetables (green peas, French beans, potato, and sweet corn), and salt. Stir to combine all ingredients. Close the pressure cooker lid and cook for 5-6 whistles on medium heat. -
Check for Softness:
After 5-6 whistles, open the pressure cooker and check if the Bajra and vegetables have softened. If not, close the lid again and cook for another 2-3 whistles until everything is cooked to the desired consistency. -
Serving:
Once the Bajra Ka Kheech is cooked and soft, serve it immediately while hot. Place a generous dollop of ghee on top for added flavor and richness. Serve it with a side of Rajasthani Kadhi or your preferred gravy dish for an authentic Rajasthani meal.
Allergen Information
- Contains: This dish contains Bajra (pearl millet) and Yellow Moong Dal, both of which are naturally gluten-free, making this recipe suitable for individuals with gluten sensitivity.
- Possible allergens: Those with a legume allergy should avoid the inclusion of Yellow Moong Dal.
Dietary Preferences
- Diabetic Friendly: Bajra Ka Kheech is ideal for diabetic individuals as it is made with Bajra, a whole grain with a low glycemic index, and Yellow Moong Dal, which is high in fiber and protein.
- Gluten-Free: This dish is entirely gluten-free, making it an excellent option for those following a gluten-free diet.
- Vegetarian: Bajra Ka Kheech is a vegetarian dish, making it suitable for individuals following a plant-based diet.
- Nutrient-Dense: This dish is rich in fiber, protein, and essential vitamins, making it a healthy and filling meal.
Tips and Variations
- Vegetable Variations: Feel free to mix and match the vegetables according to what’s available in your pantry. Carrots, peas, or spinach are all great options to add.
- Ghee Addition: A dollop of ghee not only enhances the flavor of Bajra Ka Kheech but also makes it richer. However, you can skip it or substitute with olive oil for a lighter version.
- Protein Boost: For an extra protein boost, consider adding some paneer cubes or tofu to the dish while cooking.
- Spice Level: If you like your Kheech with a bit of spice, add a finely chopped green chili or a pinch of red chili powder along with the turmeric.
Conclusion
Bajra Ka Kheech is a nourishing, comforting dish that brings together the goodness of Bajra and Yellow Moong Dal, making it a perfect lunch option. It’s a great way to incorporate healthy grains and legumes into your diet while enjoying the authentic flavors of Rajasthan. Serve it hot, with a dollop of ghee, and enjoy this hearty, wholesome dish with your family. Whether served with a bowl of Rajasthani Kadhi or a simple yogurt dip, Bajra Ka Kheech is sure to leave you satisfied and content.
