Bajra Chana Dal Pulao Recipe


Health Benefits of Bajra/ Pearl Millet

Bajra is one of the oldest millet used by our ancestors. Along with wheat flour even bajra was included in the regular diet. It is known to have a very high fiber content which makes it healthier. It is used as a regular meal in places like Rajasthan, Gujarat. Now a day’s it is gaining its importance back.

Now Bajra are recommended by many health professionals, Dieticians and Nutritionist because of its various health benefits. People are becoming more and more conscious about the fact of bajra having various good effects on the body.

The presence of phytic acid and niacin in bajra helps in lowering the cholesterol. Being rich in fiber content, bajra is good for diabetics, keeping the glucose levels normal. This whole grain supports weight loss as the high fiber content leads to a feeling of fullness for a prolonged period of time. It is helpful in maintaining cardiovascular health and in acidity problems. Bajra helps in reducing weight.

- See more at: http://www.naturalhealthcareguide.com/2014/08/health-with-whole-grain-bajra-pearl.html

Now learn the quick recipe for Bajra Chana Dal PulaoIngredients
1 cup bajra (black millet)
3/4 cup rice (chawal)
1/2 cup chana dal (split bengal gram)
2 tbsp ghee
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
salt to taste
2 tbsp crushed peanuts
finely chopped ginger (adrak) to taste
2 tsp chopped coriander (dhania) leaves

Method
Clean wash and crush the bajra coarsely.
Remove the husk(outer skin) and keep aside.
Soak rice and chana dal in water for 15 minutes.
Combine the bajra, chana dal, rice and salt with 4 cups of water and pressure cook for 4 whistles or until the bajra and rice are cooked.
Heat the ghee in a pan and add the cumin seeds and asafoetida.
When the seeds crackle, add crushed peanuts, ginger and green chilies and saute for few seconds.
Pour this tempering over the cooked khichdi and mix well.
Garnish with coriander leaves.
Serve hot with ghee, kadhi ,curd and papad churi.

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