Bajra ki Khichadi

Protein and calories were found in good quantity due to the arrival of the vegetable. It also receives more quantities of fiber Its consumption is more beneficial than pulse rice, because it is used in the lunch.

Ingredients: - 

1. Millet two cups

2. Moong Dal one cup
3. French beans 25 grams
4. Pea peas 25 grams (boiled)
5. Gourd 25 gms
6. One spoon of cumin
7. Turmeric Powder Two Tablespoons
8. Ghee of the indigenous cow 2 teaspoons
9. Rock salt according to taste

Method: - 

Soak mung pulses for four to five hours in hot water, keep the gourd, french beans, peas and spinach for 10 minutes. Boil 5 cups of water in a vessel, add millet in it and cook it for 30 minutes. When the vegetable is cooked half, then add moong dal rock salt and turmeric powder in it and cook it for 20 minutes. Add boiled vegetable to it and mix it with curd and jaggery.