BM #68 Day 25 -
This post is the penultimate one in this millet series as part of Cooking Carnival. And also this is the last recipe with Bajra in the series. I have so many more bookmarked and I am sure I will get to them one by one as per need.
When I first tasted this pulao, it felt a little too bland for my taste. But when I paired it with cucumber-carrot raita, the whole equation tilted to the positive quadrant. The biggest victory for me was I got my husband to finish his share and seconds too, in spite of me divulging the fact that there was bajra in it :).
Recipe Inspiration here
Whole grain Bajra, soaked for 1-2 hours 1/2 cup
Chana Dal 1/4 cup
Rice 1/4 cup
Mixed Vegetables 1/2 cup (Or veggies of your choice)
Salt and Turmeric as needed
Ginger-Garlic paste 1/2 tsp
Green Chili Paste 1 tsp (or to taste)
Seasoning (Oil/Ghee 1 Tbsp, Mustard seeds 1/2 tsp, Cumin seeds 1/2 tsp, Asafotida a pinch, Cashews few)
Garnish with Coriander leaves and fried onion (optional)
Method Of Preparation -
Wash Chana Dal and Rice separately and set aside.
Mix the soaked and drained Bajra, washed and drained rice and chana dal and also the veggies in a pressure cooker pan.
Add about 2 cups of water, salt and turmeric and pressure cook it for 15-20 minutes or for 2-3 hisses.
Remove from heat and let the pressure come down by itself.
In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop, add ginger-garlic paste and chili paste and saute for a few seconds.
Add the contents of the pressure cooker, mix well and adjust the spices as needed.
Remove from heat and serve with raitha and salad.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68
Preparation Time 30 minutes