Bajra Khichda

1. 1
   prep · ~20 min

   Soak and crush the bajra.

   1.Wash the bajra well and soak it in enough water overnight.

   2.Drain the soaked bajra and lightly crush it in a mixer or mortar so the grains break slightly.

   3.Wash the moong dal and soak it for 30 minutes, then drain.

   TIPDo not grind the bajra into a paste. A coarse crush gives the khichda its proper texture.
2. 2
   temper · ~2 min

   Make the ghee tempering.

   1.Heat ghee in a pressure cooker over medium heat.

   2.Add cumin seeds and let them sizzle for a few seconds.

   3.Add asafoetida, grated ginger, and green chili.

   4.Cook briefly until fragrant.
3. 3
   pressure cook · ~25 min

   Cook the bajra and dal.

   1.Add the crushed bajra and soaked moong dal to the cooker.

   2.Add turmeric powder, salt, black pepper, and water.

   3.Mix well and bring it to a boil.

   4.Cover and pressure cook on medium heat for 5 to 6 whistles, until both are very soft.

   TIPBajra should cook down fully and turn soft. Add a little extra hot water later if you want a looser texture.
4. 4
   simmer · ~4 min

   Mash lightly and simmer.

   Let the pressure drop naturally, then open the cooker and stir well. Lightly mash the mixture with the back of a ladle and simmer for 3 to 4 minutes so the khichda turns creamy and even.

5. 5
   garnish

   Garnish with cilantro.

6. 6
   serve

   Serve hot.

   Spoon the bajra khichda into katoris and serve hot as part of a simple meal.

Cuisines we love