It has been a cloudy, cold and wet day, and this melancholic weather always makes me crave ghazals, ginger tea and pipping hot 'khichdi' (lentils and rice cooked together to a soft consistency and tempered with cumin). There is something soothing and healing about khichdi, almost as if it nourishes the soul with the body, a cure for all maladies emotional and physical.
I make various versions of it, depending on what I feel like or what is available at home, this particular recipe calls for bajra or pearl millet. Its an easy and quick way to experiment with a variety of whole grains and lentils.
Bajra/Millet is easily digestible and gluten free, which makes it an ideal grain for people with celiac disease. It contains all the essential amino acids and is especially rich in B vitamins, calcium and iron. It helps maintain cardiovascular health by decreasing triglycerides and is even good for diabetics, causing lower blood glucose levels and LDL cholesterol levels.
So, here it is - Millet pot meal
Ingredients
1 cup whole bajra or pearl millet soaked overnight
1/2 cup moong dal
4 cups chopped vegetables (carrots, beans, spinach, tomatoes, bottle gourd, cauliflower or any other vegetable of your choice)
3 cups water
Cumin seeds, turmeric, salt, green chillies to taste.
Process
In a pressure cooker, dry roast cumin and add the dal and bajra. Roast a little and add the chopped vegetables, chillies, turmeric and salt. Add the water and cook (3 whistles on a low flame).
Enjoy on a cold night or after a long and tiring day, it's satisfying and sure to warm you up!!!
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