Bajra and Moong Dal Khichdi (Pregnancy & Iron Rich Recipe) Video by Tarla Dalal

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This is a traditional Rajasthani recipe that we discovered is an excellent source of protein, iron, folic acid and fibre. Its creamy consistency and mild flavours make it a good recipe to have especially in the preconception period and first trimester. But i'm sure you will enjoy it all through your pregnancy. You can even perk up this khichdi by adding some spices to it and maybe even throw in some vegetables. Serve it with curds raita or a kadhi and you have a completely balanced meal ready.

Recipe Description for Bajra and Moong Dal Khichdi

Preparation Time: 2 mins
Cooking Time: 20 mins
Makes 2 servings
Show me for servings

Ingredients

For Bajra and Moong Dal Khichdi
1/2 cup bajra (black millet) , soaked for 8 hours and drained
1/2 cup yellow moong dal (split yellow gram) , washed and drained
2 tsp ghee
salt to taste
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1/4 tsp turmeric powder (haldi)

For The Garnish
onion rings
a sprig of coriander (dhania)

Method

For bajra and moong dal khichdi

To make {span class="bold1"}bajra and moong dal khichdi{/span}, combine the bajra, moong dal, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.
Allow the steam to escape before opening the lid. Keep aside.
For the tempering, heat the ghee in a small non-stick pan and add the cumin seeds.
When the seeds crackle, add the asafoetida, turmeric powder and sauté for a few seconds.
Add the tempering to the khichdi, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Serve the {span class="bold1"}bajra and moong dal khichdi{/span} immediately.

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Nutrient values per serving