non-vegetariansoy-free
rajasthani
Safed Maas, Tawa Paratha and Onion Salad
Creamy, melt-in-mouth Safed Maas with warm parathas. A protein-packed, comforting dinner!
70 min
887 cal
67gProtein
71gCarbs
39gFat
3Recipes
Loading...
Start your day right with gut-friendly, energy-giving Savory Bajra Dalia – quick to make and truly soul-satisfying!
A wholesome and hearty porridge made from cracked pearl millet and mixed vegetables. This rustic, gluten-free dish is a nutritious one-pot meal, perfect for a comforting breakfast or light lunch.
Serving size: 1.5 cups
Creamy, melt-in-mouth Safed Maas with warm parathas. A protein-packed, comforting dinner!
Aromatic Murgh Khada Masala with light phulkas & zesty chutney. A protein-packed, soul-satisfying meal!
Perfectly spiced Bhuna Kukda with flaky paratha & tangy mint raita. A protein-packed, delicious treat!
Aromatic, perfectly spiced Rajasthani Chicken Curry with light phulkas. Protein-packed comfort!
Perfectly spiced Khad Khargosh with wholesome Bajra Roti. A rich, soul-satisfying treat!
Creamy, aromatic Mohan Maas with rustic Bejar ki Roti. A soul-satisfying, energy-giving dinner!
Start your day right with gut-friendly, energy-giving Savory Bajra Dalia – quick to make and truly soul-satisfying!
This rajasthani and marwari dish is perfect for breakfast. With 303.36 calories and 8.19g of protein per serving, it's a healthy, low-fat, low-calorie, low-phosphorus option for your meal plan.
Prepare the Bajra Dalia: Rinse 1 cup of bajra dalia thoroughly under running water. Soak it in fresh water for at least 30 minutes. After soaking, drain all the water completely and set aside.
Temper the Spices: Heat 2 tbsp of ghee in a 3-liter pressure cooker over medium heat. Once hot, add 1 tsp each of mustard seeds and cumin seeds. Allow them to crackle for about 30 seconds, then add 1/4 tsp of hing and stir.
Sauté the Aromatics and Vegetables: Add the chopped onion, 1 tsp ginger-garlic paste, and 2 slit green chilies. Sauté for 3-4 minutes until the onions turn soft and translucent. Then, add the chopped tomato and 1 cup of mixed vegetables. Cook for another 2-3 minutes until the tomatoes soften.
Add Spices and Roast the Dalia: Stir in 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1.25 tsp salt. Mix well. Add the drained bajra dalia to the cooker and roast for 2 minutes, stirring continuously to enhance its nutty flavor.
Pressure Cook: Pour in 3 cups of water and stir everything together, scraping the bottom of the cooker to prevent sticking. Secure the lid and pressure cook on medium heat for 3 to 4 whistles (approximately 12-15 minutes).
Natural Pressure Release: Turn off the heat and let the pressure release naturally. This is a crucial step for perfectly cooked grains and will take about 10-12 minutes. Do not quick release.
Garnish and Serve: Once the pressure has settled, open the lid. Gently fluff the dalia with a fork. Stir in 1 tbsp of fresh lemon juice and garnish with 2 tbsp of chopped coriander leaves. Serve hot with a side of plain yogurt or your favorite pickle.