Bajra Khichdi (Pearl Millet Khichdi)

Ingredients

• ¾ cup whole bajra (pearl millet), soaked overnight
• ¼ cup split green moong dal
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ginger, grated
• 1 tomato, chopped
• ½ tsp turmeric
• 1 tsp coriander powder
• Salt to taste
• 3 cups water
• Fresh coriander and a dollop of ghee to serve

Method

1. 1

   Drain soaked bajra. In a pressure cooker, heat ghee and add cumin seeds.

2. 2

   Add onion and cook until golden, about 5 minutes. Add garlic and ginger — sauté 1 minute.

3. 3

   Add tomato, turmeric and coriander powder. Cook until the tomato breaks down.

4. 4

   Add bajra, moong dal and water. Pressure cook for 6–7 whistles until bajra is completely soft.

5. 5

   Open and mix well. The khichdi should be thick and porridge-like. Add water if needed.

6. 6

   Season with salt. Serve hot with extra ghee, curd and pickle.