bajra-khichdi-chicken

Bajra Khichdi with Chicken

Total time: 50 minutes

Serves 6

5.6 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

1 cup - Bajra (pearl millet), soaked for 4-5 hours

½ cup - Split yellow moong dal, soaked for 30 minutes

200g - Chicken breast, skinless, boneless, cut into bite-sized pieces

1 - Onion, finely chopped

1 - Carrot, diced

1 - Potato, diced

2 - Tomatoes, finely chopped

1 tsp - Cumin seeds

1 tsp - Coriander powder

1 tsp - Garam masala

1 tsp - Turmeric powder

1-inch - Ginger, grated

4 cloves - Garlic, minced

1 - Green chili, slit

1 - Bay leaf

½ tsp - Salt

1 tb - Vegetable oil

4 cups - Water

2 tb - Coriander leaves, chopped

UTENSILS

Pressure cooker, Chopping board, Knife

INSTRUCTIONS

1. Marinate the chicken pieces with ¼ teaspoon salt, ¼ teaspoon turmeric and garam masala. Let it rest for 20 minutes.

2. Heat the oil in the pressure cooker over medium heat. Add the cumin seeds and let them splutter. Add the bay leaf, garlic and ginger. Sauté until fragrant.

3. Add the chicken and sear it on either side until each side is golden.

4. Add the onion, carrot, potato and green chili to the cooker. Sauté for 3 minutes until the onions are translucent.

5. Stir in the remaining turmeric, salt and coriander powder. Add the tomatoes and cook until softened.

6. Add the moong dal, bajra and water to the cooker. Stir well. Pressure cook for 4-5 whistles until cooked.

7. Once the pressure is released, open the cooker and check the consistency. Add more water if needed and adjust the seasoning.

8. Garnish with the coriander leaves and serve hot with yogurt or a side salad.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 283g

Energy (kcal)

276.0

Carbs (g)

36.4

Proteins (g)

16.6

Fats (g)

5.6

Fibre (g)

5.6