Palak Bajra Khichdi Recipe

Yields: 4 servings

Prep Time: 15 minutes (plus 8 hours soaking time for bajra)

Cook Time: 20-25 minutes

Ingredients:

• 1/2 cup bajra (pearl millet), soaked for 8 hours or overnight
• 1/2 cup moong dal (split yellow lentils), washed and drained
• 1 cup chopped spinach
• 2 tsp ghee or oil
• 1 tsp cumin seeds
• A pinch of asafoetida (hing)
• 1/4 tsp turmeric powder (haldi)
• Salt to taste
• 2 cups water

Instructions:

1. Soak Bajra: Rinse the bajra under running water and soak it in enough water for 8 hours or overnight. Drain well before using.
2. Pressure Cook: In a pressure cooker, combine the soaked bajra, moong dal, salt, and 2 cups of water. Pressure cook for 4 whistles. Allow the steam to escape naturally before opening the lid.
3. Sauté Spinach: While the bajra and dal are cooking, heat ghee or oil in a pan. Add the spinach and sauté until it wilts.
4. Temper Spices: In the same pan, add cumin seeds. When they crackle, add asafoetida and turmeric powder. Sauté for a few seconds.
5. Combine: Add the cooked bajra and dal mixture along with the sautéed spinach to the pan. Mix well and cook on a medium flame for 2-3 minutes, while stirring occasionally.
6. Serve: Serve the Palak Bajra Khichdi immediately with a dollop of ghee or yogurt.

Estimated Nutrition Information (per serving):

• Calories: 250
• Protein: 12 grams
• Fat: 5 grams
• Carbohydrates: 39 grams
• Fiber: 10 grams
• Iron: 15% of RDA
• Magnesium: 10% of RDA