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A rustic and hearty one-pot meal from Rajasthan, made with nutritious pearl millet, yellow lentils, and mixed vegetables. It’s a wholesome comfort food, perfect for a light yet filling lunch or dinner.
For 4 servings
Prepare the Grains
Pressure Cook Bajra and Dal
Prepare the Vegetable Masala
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A rustic and hearty one-pot meal from Rajasthan, made with nutritious pearl millet, yellow lentils, and mixed vegetables. It’s a wholesome comfort food, perfect for a light yet filling lunch or dinner.
This rajasthani recipe takes 55 minutes to prepare and yields 4 servings. At 419.76 calories per serving with 14.6g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook Vegetables and Spices
Combine and Simmer
Finish and Serve
Add 1/2 cup of cubed paneer or boiled chickpeas along with the mixed vegetables for an extra protein boost.
Replace bajra with other millets like jowar (sorghum) or foxtail millet. Adjust soaking and cooking times accordingly as they vary.
Add a whole dry red chili to the tempering (tadka) and increase the amount of green chilies or red chili powder to your liking.
For a richer, creamier finish, stir in 2 tablespoons of fresh cream or cashew paste at the very end of cooking.
Bajra is an excellent source of insoluble dietary fiber, which adds bulk to stool, promotes regular bowel movements, prevents constipation, and helps maintain a healthy gut microbiome.
As a naturally gluten-free grain with a low glycemic index, bajra releases glucose slowly into the bloodstream. This helps in managing blood sugar levels, making it an ideal food for people with diabetes or celiac disease.
The combination of moong dal and bajra provides a complete profile of essential amino acids, offering high-quality plant-based protein that is crucial for muscle repair, growth, and overall body function.
Bajra is rich in magnesium, which plays a key role in regulating blood pressure and maintaining a steady heartbeat. The high fiber content also helps in lowering bad cholesterol (LDL) levels, contributing to better cardiovascular health.
Yes, it's exceptionally healthy. Bajra is a gluten-free millet rich in fiber, magnesium, and iron. Moong dal adds plant-based protein, and the vegetables provide essential vitamins and minerals, making it a balanced and nutritious one-pot meal.
One serving of approximately 1.5 cups (350g) contains around 380-420 calories. The exact count can vary based on the amount of ghee and the specific vegetables used. It's a filling meal that provides sustained energy.
Yes, you can cook it in a deep, heavy-bottomed pot. However, it will take significantly longer for the bajra to cook until tender, around 50-60 minutes. You will need to add more water intermittently and stir frequently to prevent it from sticking to the bottom.
Bitterness in bajra can sometimes occur if the millet is old or has not been stored properly. Always try to use fresh bajra. Washing it thoroughly multiple times before soaking also helps remove any potential bitterness.
You can, but whole bajra requires a longer soaking time (at least 8 hours or overnight) and a longer cooking time (7-8 whistles in a pressure cooker) to become soft. Broken bajra (daliya) is generally recommended for a quicker and more convenient preparation.