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bajra moong khichda

Bajra Moong Khichda

A gluten-free bariatric recipe that is rich in proteins and healthy fats.
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Prep Time 2 hours
Cook Time 30 minutes
Servings: 1
Course: Main Course
Cuisine: Indian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Bajra (pearl millet) whole
  • 2 tbsp Moong (mung beans)
  • 10 g Tomatoes chopped
  • 5 g Coriander leaves chopped
  • 10 g Capsicum chopped
  • 1 tsp Ginger-garlic paste
  • 1/2 tsp Ghee
  • 2 g Turmeric powder
  • 1 pinch Asafoetida
  • Salt to taste
  • 1/2 tsp green chillies chopped

Equipment

  • 1 Pressure cooker

Method
 

  1. Soak bajra and moong dal for half an hour.
  2. Grind bajra to a paste.
    Grind bajra to a paste.
  3. Heat the ghee in a cooker and add asafoetida, ginger garlic paste and chillies as per taste to it and stir it for a minute.
    Heat the ghee in a cooker and add hing, ginger garlic paste, chilly as per taste to it and stir it for a minute.
  4. To this add chopped capsicum, bajra and moong dal and cook for 2 minutes.
    To this add chopped capsicum, bajra and moong dal and roast for 2 minutes.
  5. Now add tomatoes and salt to it. To this mixture add 75 ml water and pressure cook it for approximately 15 minutes.
    Now add tomatoes and salt to it.
  6. Let it cool down and then serve it in a bowl with kadhi or curd.
    Let it cool down and then serve it in a bowl with kadhi or curd.

Notes

This recipe is high in fibre, which helps regulate blood sugar levels post meals. It is also an excellent source of vegetarian protein and is gluten and lactose free.