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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.
For 4 servings
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.
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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.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 303.36 calories per serving with 8.19g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
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.
Add 1/4 cup of soaked yellow moong dal along with the bajra dalia. This makes the dish even more wholesome and adds a creamy texture.
This recipe works well with other millets like jowar (sorghum) dalia or a mix of different millets.
For a sweet version, cook the soaked bajra dalia with milk and water. Omit the savory spices and vegetables, and sweeten with jaggery or sugar. Add cardamom powder and nuts for flavor.
Modify the tempering by adding curry leaves, urad dal, and chana dal for a different flavor profile.
Bajra is an excellent source of insoluble fiber, which promotes gut health, prevents constipation, and helps in maintaining a healthy weight by keeping you full for longer.
As a naturally gluten-free grain, pearl millet is a safe and nutritious option for those with gluten intolerance or celiac disease, offering a wholesome alternative to wheat-based dishes.
The complex carbohydrates in bajra are digested slowly, leading to a gradual release of glucose into the bloodstream. This low glycemic index makes it beneficial for managing blood sugar levels.
Bajra is rich in magnesium, which helps in maintaining a healthy heart rhythm and regulating blood pressure. The fiber content also aids in lowering cholesterol levels.
One serving of Bajra Dalia (approximately 1.5 cups or 310g) contains around 300-350 calories, depending on the amount of ghee and types of vegetables used. It's a balanced meal providing complex carbohydrates, protein, and fiber.
Yes, Bajra Dalia is very healthy. It is rich in dietary fiber, which aids digestion and promotes satiety. It's also a good source of essential minerals like magnesium, iron, and phosphorus. Being a complex carbohydrate, it provides sustained energy.
Yes, bajra (pearl millet) is a naturally gluten-free grain, making this dish an excellent choice for individuals with celiac disease or gluten sensitivity. Ensure your hing (asafoetida) is gluten-free, as some brands contain wheat flour.
Absolutely. You can cook it in a deep, heavy-bottomed pot with a lid. After adding water, bring it to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the dalia is soft and the water is absorbed. You may need to stir occasionally.
Stickiness can be caused by overcooking or using too much water. Ensure you follow the 1:3 dalia-to-water ratio for a semi-dry consistency. Also, fluffing it with a fork after cooking, rather than a spoon, helps separate the grains.
Yes, adding lentils like yellow moong dal is a popular variation. It increases the protein content and makes the dish creamier. Soak 1/4 cup of moong dal along with the bajra dalia and add it to the cooker with the vegetables.