Bajre ki Khichdi

Rajasthani Pearl Millet Khichdi

सामग्री

विधि

1. Soak the bajra in water for at least 1 hour — this is not optional, it softens the bran.
2. Drain, then pressure cook the bajra with the moong dal, turmeric, salt and water for 5-6 whistles, longer than a rice khichdi.
3. Let pressure release on its own, then check texture — it should be soft and mushy, not chewy. Cook a further 5 minutes on low heat with a little extra water if it is still firm.
4. Heat ghee, add cumin and grated ginger, sizzle, then add hing and the garlic-infused oil off heat.
5. Pour the tempering over the khichdi and mix well.
6. Serve with a small glass of chaas on the side.