Bhagar, known as moraiyo in Gujarat, is a versatile and highly valued grain, especially within the state's culinary traditions. This barnyard millet is a staple in many households, prized for its nutritional profile and its status as a permissible food (farali) during religious fasts or vrat. Its ability to be cooked quickly and its easy digestibility make it a popular choice for both festive occasions and everyday meals.
The Versatility of Bhagar in Gujarati Cuisine
The role of bhagar in Gujarati cooking extends beyond a simple grain. For many Gujaratis, it serves as a nutritious and energy-giving food during periods of fasting, when grains like wheat and rice are avoided. However, its use is not limited to religious observances. Its light texture and mild, nutty flavour have made it a healthy alternative to rice for a variety of dishes, integrating it seamlessly into the daily diet of many families. The grain is often cooked similarly to rice, resulting in a dish that can be served as a main course or a side.
Popular Gujarati Dishes Using Bhagar (Moraiyo)
Moraiyo ni Khichdi (Bhagar Khichdi)
This is one of the most common and popular dishes made with bhagar. It is a savory, one-pot meal that is both comforting and flavourful. Typically prepared with simple ingredients that are also allowed during fasts, such as ghee, cumin seeds, green chillies, and potatoes, it often includes roasted peanuts for added crunch and texture. It is frequently served with cool yogurt (dahi) or a special fasting-friendly curry. The recipe often involves tempering the spices in ghee before adding the washed bhagar, water, and potatoes, then cooking until tender.
Moraiyo no Shiro (Bhagar Halwa)
For those with a sweet tooth observing a fast, moraiyo no shiro offers a delicious and satisfying option. This sweet pudding is made by cooking bhagar with milk and sugar until it thickens into a halwa-like consistency. Cardamom powder and chopped nuts like almonds and cashews are added for flavour and richness, with a pinch of saffron sometimes included for color and aroma. It provides a nourishing dessert during periods of minimal food intake.
Bhagar Upma
Similar to khichdi but with a distinct texture, bhagar upma is another fast-friendly meal. The preparation is straightforward, involving sautéing the bhagar with spices, vegetables like potatoes, and roasted peanuts. Its quick cooking time makes it an excellent choice for a filling breakfast or a light dinner. This dish can be served with a cooling raita or chutney.
Nutritional Benefits and Health Advantages
Bhagar is packed with a number of health benefits, making it an excellent addition to any diet.
- Gluten-Free: It is naturally free of gluten, making it a safe grain for those with celiac disease or gluten sensitivities.
- Rich in Fiber: High dietary fiber promotes healthy digestion, regular bowel movements, and prolonged feelings of fullness, which aids in weight management.
- Good Source of Protein: It provides a decent amount of plant-based protein, making it beneficial for vegetarians and vegans.
- Low Glycemic Index: It helps control blood sugar levels, making it a good choice for individuals with type 2 diabetes.
- Rich in Minerals and Vitamins: It is a good source of iron, magnesium, phosphorus, and B vitamins.
Bhagar vs. Other Grains in Gujarati Cooking
This table highlights the differences between bhagar (moraiyo) and other common ingredients used in Gujarati cuisine, particularly during fasting.
| Feature | Bhagar (Moraiyo) | Rice | Sabudana | Rajgira (Amaranth) |
|---|---|---|---|---|
| Classification | Barnyard Millet | Cereal Grain | Tapioca Pearl | Pseudo-cereal (Seed) |
| Gluten-Free | Yes | No | Yes | Yes |
| Fiber Content | High | Lower | Low | High |
| Nutritional Profile | Rich in protein, minerals, and fiber | Carbohydrate-heavy | Mainly carbs, low in other nutrients | Rich in protein, minerals, and antioxidants |
| Fasting Status (Farali) | Yes | No | Yes | Yes |
| Cooking Time | Quick cooking | Moderate | Moderate (needs soaking) | Fast cooking |
How to Cook Bhagar Millet for Gujarati Recipes
To prepare bhagar, it's essential to first wash the millet thoroughly to remove any impurities. Soaking it for 15-20 minutes is recommended as it helps in reducing the level of anti-nutrients and aids in faster cooking. After soaking, the millet is drained and can be cooked in various ways:
- For Khichdi or Upma: Heat ghee in a pan, temper with cumin seeds, green chillies, and add potatoes. Sauté for a few minutes, then add the soaked bhagar and water. Cook on a low flame with a lid until the water is absorbed and the grain is soft.
- For Shiro: Boil milk and add the washed bhagar. Continue cooking on low heat, stirring occasionally, until the mixture thickens. Add sugar, nuts, and spices towards the end and cook until it reaches a desired consistency.
Conclusion
Bhagar millet, or moraiyo, holds a special and important place in Gujarati cuisine. Its versatility allows it to be used in a range of dishes, from the savory and comforting khichdi to the decadent shiro. As a naturally gluten-free, fiber-rich, and easily digestible grain, it serves as a cornerstone of fasting diets and offers a nutritious alternative for everyday cooking. Its significance is rooted in tradition while also being relevant for modern health-conscious consumers. For a detailed traditional recipe, you can find a good guide for a simple Bhagar Khichdi at Cookpad.
Footnotes
[1] Health Benefits of Millet - WebMD. https://www.webmd.com/diet/health-benefits-millet [2] What Is Millet? Nutrition, Benefits, and More - Healthline. https://www.healthline.com/nutrition/what-is-millet
