Bajra & Moong Dal Recipe – Authentic Indian Pearl Millet Porridge

Last Updated on 2 months by Neha Deshmukh

Bajra & Moong Dal Recipe – Authentic Indian Pearl Millet Porridge

Introduction

There’s something so comforting about a warm bowl of porridge, isn’t there? But this isn’t just any porridge. This Bajra & Moong Dal recipe is a hug in a bowl – a traditional Indian dish packed with flavour and goodness. I remember my grandmother making this for us on chilly winter mornings, and the aroma alone was enough to brighten the day. It’s a little bit of effort, but trust me, the result is absolutely worth it! This hearty porridge is not only delicious but incredibly nourishing, making it a perfect breakfast, lunch, or even a light dinner.

Why You’ll Love This Recipe

This Bajra & Moong Dal isn’t just tasty; it’s a powerhouse of nutrition. It’s warming, filling, and perfect for those days when you need a little extra comfort. Plus, it’s a fantastic way to incorporate ancient grains into your diet. It’s a dish that connects you to generations of Indian home cooking.

Ingredients

Here’s what you’ll need to create this comforting porridge:

• 1 cup Whole Bajra (Pearl Millet)
• 1 cup Moong Dal (Split Petite Yellow Lentil)
• 1 cup Fresh Tuvar Beans (Pigeon Peas)
• 1 cup Fresh Chickpeas
• 20-22 Green Garlic sticks with buds
• 1 teaspoon Coriander Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Lemon Juice
• 1 teaspoon Red Chili Powder (adjust to taste)
• 3 tablespoons Desi Ghee
• 1 teaspoon Cumin Seeds
• 2 pinches Asafoetida (Hing)
• 1 teaspoon Turmeric Powder
• 10-12 Curry Leaves
• 1 tablespoon Chopped Coriander

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Whole Bajra (Pearl Millet) – Nutritional Benefits & Regional Variations

Bajra is a nutritional superstar! It’s packed with fiber, iron, and magnesium. It’s particularly popular in Rajasthan and Gujarat, where it thrives in the drier climate. You can find it at most Indian grocery stores.

Moong Dal (Split Petite Yellow Lentil) – Choosing the Right Type

We’re using split moong dal here – the yellow kind. It cooks much faster than whole moong. Make sure it’s fresh for the best flavour and texture.

Fresh Tuvar Beans (Pigeon Peas) – Seasonal Availability & Substitutions

Tuvar beans add a lovely sweetness and texture. They’re best when in season, but if you can’t find them, you can substitute with green peas or even lima beans.

Green Garlic – Unique Flavor Profile & Usage

Green garlic is milder and sweeter than mature garlic. The buds add a lovely subtle flavour. Don’t skip this if you can find it – it really elevates the dish!

Desi Ghee – Traditional Cooking Fat & Health Aspects

Desi ghee (clarified butter) is a staple in Indian cooking. It adds a rich, nutty flavour and is considered very healthy in Ayurveda. You can use regular ghee or even a neutral oil if you prefer, but the flavour won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and soak the bajra and moong dal separately in water for about 15 minutes. This helps them cook evenly.
2. Next, coarsely grind the bajra using a mixer grinder. Don’t make it too fine – a slightly coarse texture is perfect.
3. Now, blend the green garlic sticks with buds into a fine paste using a little water.
4. Heat the ghee in a pan over medium heat. Add the cumin seeds, asafoetida, turmeric powder, and curry leaves. Let them sizzle for a few seconds until fragrant.
5. Add the fresh tuvar beans and chickpeas to the pan and sauté for about 5 minutes on low flame. This helps them soften slightly.
6. Add the soaked bajra and moong dal to the pan and dry roast for a few minutes until any excess moisture evaporates.
7. Pour in 3 cups of boiling water, add the garlic paste, coriander powder, cumin powder, lemon juice, and salt. Mix well.
8. Pressure cook the mixture for 2-3 whistles. Then, reduce the heat to low and simmer for another 15 minutes.
9. Once cooked, check the consistency. If it’s too thick, add a little extra hot water to achieve a porridge-like texture.
10. Finally, finish with a sprinkle of fresh coriander and a drizzle of remaining ghee before serving.

Expert Tips

A few little things that can make a big difference:

Soaking & Grinding Bajra for Optimal Texture

Soaking the bajra is key for a softer texture. Grinding it coarsely helps maintain some bite, which I love.

Using Fresh vs. Dried Ingredients

Fresh ingredients always taste best! But if you’re using dried beans, soak them overnight before cooking.

Achieving the Perfect Consistency

Don’t be afraid to add more water if needed. You want a creamy, porridge-like consistency.

Adjusting Spice Levels to Your Preference

Feel free to adjust the amount of red chili powder to suit your taste.

Variations

Let’s get creative!

Vegan Adaptation

Simply substitute the ghee with a plant-based oil like coconut oil or avocado oil.

Gluten-Free Confirmation

This recipe is naturally gluten-free!

Spice Level Adjustments (Mild, Medium, Spicy)

• Mild: Reduce the red chili powder to ½ teaspoon or omit it altogether.
• Spicy: Add an extra ½ teaspoon of red chili powder or a pinch of cayenne pepper.

Festival Adaptations (Makar Sankranti, Lohri)

This dish is traditionally made during Makar Sankranti and Lohri. You can add a little jaggery (gur) for extra sweetness during these festivals.

Regional Variations (Gujarati, Rajasthani)

In Gujarat, they sometimes add a touch of sweetness with a little jaggery. Rajasthani versions often include more spices and a generous amount of ghee.

Serving Suggestions

Serve hot and enjoy! It’s delicious on its own, or you can pair it with a side of yogurt or a pickle. A dollop of ghee on top never hurts either!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

What is Bajra and what are its health benefits?

Bajra is a millet grain that’s incredibly nutritious. It’s a good source of fiber, iron, magnesium, and other essential nutrients. It’s known for its warming properties and is often recommended during the winter months.

Can I use pre-ground Bajra flour instead of grinding it myself?

You can, but the texture won’t be quite the same. Grinding it yourself gives you more control over the coarseness.

What can I substitute for Tuvar beans if they are unavailable?

Green peas or lima beans are good substitutes.

How can I adjust the recipe for a thinner or thicker consistency?

Add more water for a thinner consistency, and cook for a few more minutes without the lid on to thicken it up.

Is it possible to make this recipe in an Instant Pot?

Yes! Sauté the spices and beans as instructed, then add the remaining ingredients and pressure cook on high for 15-20 minutes, followed by a natural pressure release.

What is the significance of using Desi Ghee in this recipe?

Desi ghee adds a unique flavour and is considered very healthy in Ayurveda. It’s believed to aid digestion and boost immunity.