Rajasthani Bajra Khichdi (Pearl Millet Porridge)

This Desi Ghee Laden Rajasthani Winter Comfort Food Bajra Khichdi (Bajre Ki Khichdi) (Pearl Millet Porridge) ,is not only Delicious, Soul-warming but Nutritious too. This Lip-smacking Khichdi is prepared with Bajra (Pearl Millet), Yellow Moong Dal , is tempered with Desi Ghee, Asafoetida, Cumin Seeds, Grated Ginger ,Green Chillies and Turmeric and served piping hot, topped with a generous dose of Desi Ghee.

Soaking Time of Bajra: 8 hours / Overnight

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Serves-4

Ingredients and Quantity:

Bajra (Pearl Millet) washed thoroughly, soaked overnight in water and drained-1/2 cup

Split Green Gram, skinless ( Yellow Moong Dal), washed & drained- 1/2 cup

Desi Ghee-1 tbsp.

Asafoetida-1/4th tsp.

Cumin seeds-1 tsp.

Turmeric Powder-1/2 tsp.

Ginger, grated- 2 tsp.

Green Chillies, finely Chopped-2

Salt- to taste

Water- 4 cups

For the topping:

Desi ghee-1 tbsp.

Method:

With the help of a mixer grinder, coarsely grind the completely drained bajra… pulse gently for 4 to 5 times.

Wash the ground bajra and discard the husk.

In a pressure cooker, heat desi ghee, add asafoetida.

Add cumin seeds, let them crackle.

Now add the grated ginger, sauté and mix.

Add the green chillies sauté for few seconds.

Now add turmeric powder.

Now add the coarsely ground bajra and yellow moong dal.

Sauté and stir well.

Add water.

Close the pressure cooker with its lid.

Cook on a medium flame … 1 whistle.

After 1 whistle cook the khichdi for another 2 to 3 minutes on a low flame.

Switch off the flame.

Let the pressure in the cooker release naturally.

Open the lid and mix the khichdi well.

Serve piping hot ,topped with a generous dose of desi ghee.

Chef Tips:

1. You may pulse the bajra gently for 3 to 4 times , i.e. coarsely grinding it , without soaking, wash and discard the husk and then soak it.

2. You may add washed, soaked for 1 hour and then drained rice too ,along with bajra & moong dal.

3. You may wash and soak yellow moong dal for 1 hour.