Pearl millet gruel or Bajra khichdi with moong or masoor dal-a healthy and quick recipe

 Bajra is the local Indian name for pearl millet. It is majorly a crop of Africa and the Indian subcontinent of Asia. It was first grown in West Africa and subsequently was taken to India. It is a less fussy crop that can grow in harsh weather conditions and can withstand both drought and floods. It is also found in Brazil and some parts of the USA. 

More on Bajra plant and grains

The pearl millet plant grows to a height of around 1-4 meters. Its millets are around 2-4 mm in size and are of white, pale yellow, brown, grey, slate blue or purple color. They have a shiny surface. It grows even with less water, high temperature, and in low soil fertility. Its favorable soil is one with low pH and high saline content. It is an annual summer crop. 

Pearl millet (Source: The Statesman)

It is rich is iron and found in central and south parts of India where it is widely consumed. Rajasthan, Tamil Nadu, and Maharashtra has shops selling this millet. In North India, it is not easily available due to less demand. It can be made into a flatbread (in flour form) or a gruel or porridge (whole grains and cooked) or pancake (flour form). It can also be puffed up like a popcorn. It also is loaded with other good vitamins and minerals and provides a good source of proteins and carbohydrates. 

Pearl millet is also rich in anti-oxidants and is gluten-free. Hence it could be used as a substitute for wheat in cases of celiac disease. Besides, it is a sturdy grain and can stay for years well. 

Bajra khichdi with masoor or moong dal (dried and whole or split pulses)-The recipe

Pearl millet gruel or bajra khichdi (Courtesy: Self)
Also read, Pani Puris on the Go!

Khichdi is a dish of cereal with lentils made in a more softer and paster form with more water added to it. This recipe is quick to make and is highly nutritious. 

1. Wash and Soak 1 cup of pearl millet in water overnight. You can also soak it in buttermilk. The latter is practised in Africa and enhances the taste and flavor and also increases its nutrient value. Phenolic compounds rise 30% and these aid in aging, inflammation, and other chronic diseases. Soaking also makes its iron, zinc, calcium, and antioxidants more available for the body. The anti-nutrients are reduced. 

2. Wash and Soak moong or masoor dal for 1 hour prior to cooking. 

3. Drain off the water from pearl millet and moong or masoor dal.

4. Add oil, spices, turmeric, and salt with or without onions, mustard seeds, tomato, and cumin seeds to a pressure cooker. The choice of spices is yours and can vary from region to region based on availability and one's liking. Saute all these together. Add the soaked and drained bajra and dal to the above. 

5. Add 2 cups of water. Bajra unlike rice requires less water as it absorbs less water. Hence for rice khichdi, one adds 3-4 cup of water but for bajra you require 2-2.5 cups and this should suffice. 

6. Pressure cook it for 3-5 whistles. And it is ready. Serve hot with yogurt or plain.