Bajra Daliya was my first attempt and thanks to a good friend who introduced it in the grain form.
I have been using Bajra or Pearl Millets for quite sometime now in my different recipes but never used the grain itself. Infact I didn’t even know how that looked. So when a friend one day suggested a Bajra Khichidi Recipe , thought to try it out soon. I didn’t make Khichidi but tried it more with vegetables and made a Daliya. Oh! and it turned out yum!
Now you can add as many vegetables you want, I had turnip and peas so added those. The vegetables also increase the fibre content and give more base to the Daliya texture too. You can try out your own way of making Daliya with it, but this method worked for me well. However its winter grain and should be had during that season , so try it out before it already over. The hot , steaming daliya is so fulfilling because of the complex carbs that you won’t feel hungry for quite sometime. Have just this daliya for lunch and feel lighter on your feet too. You won’t be able to eat a lot of it and that also controls the portion.
For kids you can give them in a small bowl with some pomegranate etc topped . Also if you have some fresh vegetable stock cook this in that for added flavour. I have become a fan of this and I am sure you won’t regret trying this Bajra Daliya too.
Like most if the wheat daliya this needs good cooking however more soaking time and the earthy taste can be balanced with good seasonings. That’s the reason to use coriander and lemon apart from the vitamins they would add up on the recipe.
Bajra Daliya
Easy and highly nutritious recipe of making a wholesome meal anytime of the day.
Ingredients
- 1/2 cup Bajra Grains (soaked overnight)
- 1 Chopped Onion
- 1 Chopped Chilli
- 1 tsp Ginger Paste
- 1 tsp Cumin Seeds
- 1/4 cup Chopped Turnip
- 1/4 cup Green Peas
- 1/2 tsp Cumin Powder
- 1/4 tsp Kitchen King Masala
- 2 tbsp Chopped Coriander Leaves
- 1 tbsp Lemon Juice
- 1 tsp Oil
- 1 tsp Salt
- 1 cup Water
Instructions
Add the soaked Bajra in a mixer and make a coarse paste and keep aside.
Take a pressure cooker and heat the oil and add cumin seeds and green chillies.
Next saute onions and then add ginger paste along with turnip and peas.
Cook on slow flame for a minutes and add salt, cumin powder and Bajra paste.
Again mix this and cook on slow flame for a minutes before adding around 1 cup water and then pressure cook it for 4 to 5 whistles.
Once the pressure is released open the lid and add kitchen king and cook for 30 secs more till it bubbles up. Adjust the seasonings if needed as per your taste.
Turn off the flame and add lemon juice and chopped coriander as well and serve it hot and steaming.