Bajra Khichdi with Fried Egg

Instructions

1. 1

   Prepare Grains (Soaking)

   • Rinse the bajra thoroughly under running water. Soak it in ample water for a minimum of 6-8 hours, or preferably overnight. This step is crucial for tender results.
   • Separately, rinse the moong dal until the water runs clear. Soak it in water for 30 minutes just before you plan to cook.
   • Once soaking time is complete, drain all the water from both the bajra and the moong dal.
2. 2

   Pressure Cook the Khichdi

   • In a 3-liter or larger pressure cooker, combine the drained bajra, drained moong dal, turmeric powder, and salt.
   • Pour in 4 cups of water and give it a good stir.
   • Secure the lid of the pressure cooker. Cook on medium-high heat for 5-6 whistles.
   • After the whistles, turn off the heat and allow the pressure to release naturally. This takes about 10-15 minutes.
3. 3

   Prepare the Tempering (Tadka)

   • While the khichdi is cooking, heat the ghee in a small pan (tadka pan) over medium heat.
   • Once the ghee is hot, add the cumin seeds and let them sizzle and turn fragrant, for about 30 seconds.
   • Add the hing, followed by the grated ginger and slit green chilies. Sauté for another 30 seconds until the raw smell of ginger disappears.
   • If using green peas, add them now and sauté for 2-3 minutes until they are tender.
4. 4

   Combine and Finish

   • Carefully open the pressure cooker once the pressure has fully subsided. The khichdi should be soft and well-cooked.
   • Pour the hot tempering (tadka) directly over the cooked khichdi.
   • Add the red chili powder and mix everything gently to combine.
   • Check the consistency. If it's too thick for your liking, add 1/2 to 1 cup of hot water and mix well.
   • Simmer the khichdi on low heat for 3-5 minutes, allowing the flavors to meld together beautifully.
5. 5

   Garnish and Serve

   • Stir in the freshly chopped coriander leaves.
   • Serve the Bajra Khichdi immediately, piping hot, with an extra dollop of ghee on top.
   • It pairs wonderfully with plain curd (yogurt), pickle (achar), or Rajasthani kadhi.