Ingredients
- ¾ cup bajra (pearl millet), soaked 4 hours
- ½ cup moong dal
- 1 cup mixed vegetables
- 1 tsp jeera
- ½ tsp turmeric
- 1 inch ginger
- 1 tbsp ghee
- 4½ cups water
- Salt to taste
Method
Soak the bajra for at least four hours — it is harder than rice and needs it.
Heat ghee, add jeera and ginger.
Add vegetables and stir for two minutes.
Add drained bajra, dal, turmeric, salt and water.
Pressure cook for six whistles and let the pressure release naturally.
Serve with curd, which helps the fibre sit comfortably.
Bajra is warming and traditionally eaten in winter. That is preference, not prescription.
Why it works
Nutrition, per serving
| Energy | Protein | Carbohydrate | Fat | Fibre |
|---|---|---|---|---|
| 265 kcal | 10 g | 46 g | 6 g | 11 g |
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