Bajra khichdi is a nutritious recipe and easy to prepare. Ghee or sesame oil, pickles, curds, papad and gur accompany this khichdi. Bajra khichdi is eaten in Rajasthan during winter season.
Black Millet (bajra) – 200 gms.
Moong dal – 150 gms
Green chilli – 2 (chopped)
Ginger – 1 inch long piece (chopped)
Turmeric powder – 1/2 tbsp.
Green peas – 1 small bowl (optional)
Pure ghee 2 tbsp.
Cumin seeds 1 tbsp.
Asafoetida – 1/2 tbsp.
Salt as taste
Clean and grind the bajra to a course in a blender. Keep aside. Heat ghee in a cooker and tamper the hing and cumin seeds into it. Once the cumin seeds turn brown put green chilli, ginger, turmeric powder and peas to it. Roast it for 2 minutes.
Combine the bajra and moong dal mixture. Pour the mixture in the cooker. Add salt and two and a half cups of water. Cook under pressure for three to four whistles.
After the whistle cook the khichdi for another 5 minutes. Turn off the flame.
Open the lid of the cooker. Your Bajra Khichdi is ready. Serve hot with ghee, kadhi or curds.
Adjust the consistency of the khichdi at the time of serving by adding ½ cup of hot water if necessary.