Recipe · Millets · by (Late) Vishal Gadhia, Kidney Warriors Foundation
Bajra n Pulses Khichdi
Good for all.
CKD (non-dialysis)On dialysisDiabeticPost-transplantp 104
Per serving
1 cup
Safe for your stage
Phosphorus88 mg
Potassium88 mg
Sodium314 mg
Protein8 g
Energy167 kcal
Sodium from salt not calculated
Ingredients
- Bajra20 g · 1 tbsp
- Bengal gram whole (kabulichanna)20 g · 1 tbsp
- Fresh Peas10 g · 1 tsp
- Green gram whole moong5 g · 1 tps
- Onion (finely chopped)50 g · 1 small
- Tomato ripe hybrid (finely chopped)50 g · 1 small
- French beans hybrid (finely chopped)10 g · 2 tsp
- Ginger paste3 g · 1/2 tsp
- Green chilli paste3 g · 1/2 tsp
- Garlic paste3 g · 1/2 tsp
- Curry leaves3 g · 10 leaves
- Garam Masala Homemade2.5 g · 1/2 tsp
- Groundnut oil5 g · 1 tsp
- Curd (served on side)150 g · 3/4 cup
Method
- 1Soak Bajra and pulses in separate bowls. Leave it overnight. Use fresh water and boil it.
- 2In a pressure cooker, add oil, jeera. Then add curry leaves, add rest of the ingredients. Sauté for 2 minutes. Add required water. Cook this for 1 whistle on high flame and on low flame for 15 minutes.
- 3Garnish with coriander leaves and serve with curd.
Notes from the contributor
- • Use dals instead of whole grams for variety and to lower phosphorus levels.
Sources
- KWF · Proprietary-with-permission · id kwf_bajra_pulses_khichdi