Palak Bajra Khichdi, Veg Bajra Khichdi recipe ( Iron Rich Recipe) (2024)

पालक बाजरा खिचड़ी रेसिपी | बाजरा और मूंग दाल की खिचड़ी | बाजरा पालक खिचड़ी | - हिन्दी में पढ़ें (Palak Bajra Khichdi in Hindi)

Like Palak Bajra Khichdi

1. Likepalak bajra khichdi recipe | bajra moong dal khichdi | healthy bajra khichdi |then check our collection of khichdi recipes. The humble collection ofkhichdi recipesis perhaps the homeliest dish one can think of.
   • Palak Khichdi
   • Barley and Moong Dal Khichdi
   • Bajra Whole Moong Green Pea Khichdi

Notes on Khichdi

1. Khichdis normally feature rice or other grains in a mushy or mashed form, along with dals, spices and/ or veggies. There areKhichdi recipesaplenty. They can be a soothingcomfort food, or a spicy delicacy, depending on how you choose to make it. However, in most cases, Khichdis are very convenient to make as all the ingredients can be quicklypressure-cookedtogether. We have a large collection of healthy khichdi's which are not made with rice. A good start is to try this jowar moong dal khichdi recipe.

For preparing the pearl millet khichdi :

1. To makepalak bajra khichdi recipe | bajra moong dal khichdi | healthy bajra khichdi |firstin a deep bowl take bajra and rinse it with water 2-3 times.
   
2. Add enough water to submerge the black millet (bajra).
   
3. Cover with a lid and keep aside to soak for 8 hours. If you do not have 8 hours then soak for around 4 hours and then pulse in the mixer few times to loosen out the husk and make a coarse powder.
   
4. The soaked bajra looks like this after 8 hours. Millets like bajra and nachni keep our system warm and are good to consume during winters as they help in absorbing the nutrients and build muscle tissue.
   
5. Drain it using a strainer. Keep aside.
   
6. Take yellow moong dal in a strainer. Wash it 2-3 times under running water. Drain it using a strainer. Keep aside.
   

For the Palak Bajra Khichdi:

1. For thepalak bajra khichdi recipe | bajra moong dal khichdi | healthy bajra khichdi |in a pressure cooker add the soaked bajra.
   
2. Add the moong dal.
   
3. Add the salt.
   
4. Add 2 cups of water in the pressure cooker.
   
5. Mix well using a spoon.
   
6. For thepalak bajra khichdi recipe | bajra moong dal khichdi | healthy bajra khichdi |in a pressure cooker add the soaked bajra.
   

For the tadka of Palak Bajra Khichdi :

1. For the tadka forpalak bajra khichdi recipe | bajra moong dal khichdi | healthy bajra khichdi |heat the ghee in a deep non-stick pan.
   
2. Once the ghee is hot, add the cumin seeds.
   
3. When the seeds crackle, add the asafoetida and turmeric powder.
   
4. Sauté on a medium flame for a few seconds.
   
5. Add the spinach, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
   
6. Add the cooked bajra-yellow moong dal mixture
   
7. Add little salt.
   
8. Mix well and cook the Palak Bajra Khichdi on a medium flame for 2 to 3 minutes, while stirring occasionally. Remember we have added salt before while cooking the khichdi.
   
9. Serve thepalak bajra khichdi | bajra moong dal khichdi | healthy bajra khichdi |hot.
   

Palak Bajra Khichdi to overcome Anaemia

1. Palak Bajra Khichdi to overcome Anaemia. Khichdi is a comfort food for some, but on the other hand it features as a nourishing treat for the health conscious. Here it serves both the purpose. All the ingredients in thisPalak Bajra Khichdihave been wisely chosen – bajra, moong dal and spinach. They make the khichdi iron rich. 4.1 g or iron is what you can stock up on by way of 1 serving of this khichdi. This is about 20% of your day’s requirement. Go ahead and try it…. It’s very simple to make…. A wise suggestion would be eat it thisPalak Bajra Khichdiimmediately without curds, kadhi or raita. The reason is that dairy products are a good source of calcium and they hinder calcium absorption.
   

benefits of Palak Bajra Khichdi

1. Palak Bajra Khichdiis rich in Folic Acid,Vitamin B1, Vitamin A,Fiber,Magnesium,Protein, Iron.
   1. Folic Acid(Vitamin B9):Folic acidis an essential vitamin required throughout pregnancy.Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ) 43% of RDA.
   2. Vitamin B1 (Thiamine):Vitamin B1protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. 30% of RDA.
   3. Vitamin A rich recipes,Beta Carotene:Vitamin Ais crucial for healthy vision, cell growth and healthy skin.Sources of vitamin A include yellow-orange fruits and vegetables likecarrots, mango, papaya, peach, tomatoes, pumpkinetc. and other vegetables likespinach, kale, fenugreek leaves, broccoli, capsicumetc. 28% of RDA.
   4. Fiber:Dietary fiberreduces the risk of heart disease, prevents the spike in blood sugar levels and hence super for diabetics.Consume more fruits, vegetables, moong, oats, matki, whole grains.25% of RDA.
   5. Magnesium:Magnesiumis required for formation of bones and teeth. It helps in the metabolism of calcium and potassium.% of RDA.magnesium rich Indian foodslike leafy vegetables (palak, broccoli, kale), pulses ( rajma, chawli, moong ), nuts (walnuts, almonds) , cereals ( jowar, bajra, whole wheat flour, dalia). 25% of RDA.
   6. Protein:Proteinis required for managing the wear and tear of all cells of the body.Haveprotein rich Indian foodslike paneer, curd, Greek yoghurt, tofu, almonds, sprouts, chana, rajma, chick peas, quinoa, buckwheat ). 21% of RDA.
   7. Iron:Ironis essential in the chemical reactions that produce energy from foods. Eat more greens and garden cress seeds to prevent you from beinganaemic. Here are the top7 sources of iron rich foods. 20% of RDA.

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