Bajra (Pearl Millet) Khichdi

Ingredients

• 1 cup Bajra (Pearl Millet), soaked for 8 hours
• 0.5 cup Yellow Moong Dal (split green gram)
• 2 tablespoons Ghee (clarified butter)
• 1 teaspoon Cumin seeds
• 0.25 teaspoon Asafoetida (Hing)
• 1 tablespoon Ginger-green chili paste
• 0.5 teaspoon Turmeric powder
• 1 cup Mixed vegetables (carrots, peas, beans)(optional)
• 5 cups Water
• 1.5 teaspoons Salt

Instructions

1. 1

   Rinse the soaked bajra and moong dal thoroughly under cold water until the water runs clear.

2. 2

   Heat the ghee in a pressure cooker over medium heat and add the cumin seeds and asafoetida.

3. 3

   Once the seeds crackle, add the ginger-green chili paste and sauté for 30 seconds until fragrant.

4. 4

   Add the mixed vegetables and turmeric powder, stirring for 2 minutes to slightly soften the greens.

5. 5

   Incorporate the drained bajra and moong dal into the cooker, stirring for a minute to coat them in the ghee and spices.

6. 6

   Pour in 5 cups of water and add salt, then stir well to ensure nothing is sticking to the bottom.

7. 7

   Close the lid and pressure cook for 4-5 whistles on medium heat, then allow the steam to release naturally.

8. 8

   Open the lid, mash slightly with a wooden spoon for a creamy consistency, and serve hot with a dollop of extra ghee.