Bajra (Pearl Millet) Khichdi
A rustic, gluten-free variation using pearl millet instead of rice for a nutty texture.
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Ingredients
- 1 cup Bajra (Pearl Millet), soaked for 8 hours
- 1/2 cup Yellow Moong Dal (split green gram)
- 2 tablespoons Ghee (clarified butter)
- 1 teaspoon Cumin seeds
- 1/4 teaspoon Asafoetida (Hing)
- 1 tablespoon Ginger-green chili paste
- 1/2 teaspoon Turmeric powder
- 1 cup Mixed vegetables (carrots, peas, beans)(optional)
- 5 cups Water
- 1 1/2 teaspoons Salt
Instructions
- 1
Rinse the soaked bajra and moong dal thoroughly under cold water until the water runs clear.
- 2
Heat the ghee in a pressure cooker over medium heat and add the cumin seeds and asafoetida.
- 3
Once the seeds crackle, add the ginger-green chili paste and sauté for 30 seconds until fragrant.
- 4
Add the mixed vegetables and turmeric powder, stirring for 2 minutes to slightly soften the greens.
- 5
Incorporate the drained bajra and moong dal into the cooker, stirring for a minute to coat them in the ghee and spices.
- 6
Pour in 5 cups of water and add salt, then stir well to ensure nothing is sticking to the bottom.
- 7
Close the lid and pressure cook for 4-5 whistles on medium heat, then allow the steam to release naturally.
- 8
Open the lid, mash slightly with a wooden spoon for a creamy consistency, and serve hot with a dollop of extra ghee.
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