BAJRA SPROUTS SUBZI

Bajra or Pearl Millet it is known as is very popular in Rajasthan.   This has been eaten in India since the pre-historic times.  Rotis and Kichadis are made out it normally, espcially in winters.  It is high in proteins with good amount of amino acids,  good source of iron, which helps in formation of hemoglobin thus prevents anaemia.  It is also a moderate source of vitamin B1 which is required for a healthy nervous system.

I had soaked the bajra for making kichadi but somehow, I could not complete the process.  So I removed the water and kept it for sprouting.  When I saw the sprouts, I thought of making subzi out of it.  

A healthy side dish for roti, chapati.

Let us look at the recipe now:

Ingredients:

1/2 cup bajra

1 big onion chopped

1/2 tsp coriander powder

1/4 tsp red chilli powder

1 tbsp grated coconut

1/4 tsp turmeric powder

salt

2  tsp oil

Tempering:

1 tsp mustard seeds

1 tsp urid dal

few curry leaves

a pinch of asafoetida

Method:

wash and Soak the bajra overnight.   drain the water completely and keep covered for sprouting.

Cook the bajra with 1 cup of water till it is tender and not mushy.  the water should be completely dried.  Heat oil in kadai.  add the mustard seeds, urid dal, curry leavaes, asafoetida. when it is done, add the chopped onion and saute for a minute.  add the coriander powder, chilli powder and fry for another few seconds. add the grated coconut and saute for another minute.  add the cooked bajra sprouts and saute for another two minutes.  if you wish can top it with fresh coconut again.  serve hot with roti, chapati or as a side dish for sambar/rasam rice too.