Bajra Khichdi

I love khichdi because of it's texture and simplicity. This bajra khichdi is originally Rajasthani I think but I have adapted it over time. 

It's a super simple recipe and uses a wonderful ancient grain - bajra. 

I love one one pot meals that are nutritious and quick to make. 

I have this with a home made meetha papad, chopped green chillies and a raita or cucumber and curd on the side. 

Level : Super Simple 

Ingredients : 

• 1/4 cup Bajra 
• 1/4 cup green or yellow mung dal 
• salt to taste 
• 1/2 tsp haldi with a pinch of pepper 
• a pinch of hing or asafoetida 
• 1 tsp cumin ( jeera seeds) 
• 1/2 tsp solid ghee 

Method : 

• Wash and soak the bajra in warm water for at least 12 hours. 
• Wash and soak the dal for 6 hours. Even 1 hour will do. This helps reduce the amount of phytic acid and helps increase digestibility 
• Wash and drain both before cooking. Add the dal and bajra to a cooker along with 1.5 cups of water, salt and the haldi. Mix and put into a pressure cooker
• Cook on high heat till the first whistle. Lower to low to medium heat and cook for 3 more whistles and switch off the heat. Do not open the cooker immediately instead wait till all the pressure has been released naturally 
• In a pan or Kadhai warm the ghee. Add a few cumin seeds and when it starts to splutter slightly the ghee is ready.
• Add the cumin seeds and asafoetida to the ghee and let cook for about 30 secs 
• Add this tadka to the khichdi and mix well
• Check the salt. To adjust the salt add it to a little hot water and mix it into the khichdi. Add hot water as needed to reach your desired consistency 
• Serve hot 

Variations 

I like to add blanched spinach to the cooked khichdi and allow to cook for a few minutes followed by the tadka