Vegan Bajra Khichdi

1. 1

   Soak the pearl millet overnight

   Rinse the bajra thoroughly under cold water to remove impurities. Place it in a large bowl, cover with ample water, and allow it to soak overnight to soften the tough outer husk for better digestion.

   TIPIf you are in a hurry, soak the bajra in boiling water for at least 4 hours.
2. 2

   Cook the grains until soft

   • Drain the soaked bajra and add it to the pressure cooker.
   • Add the rinsed moong dal, water, turmeric, and salt.
   • Secure the lid and cook for 5 whistles on medium heat until the grains are mushy.
3. 3

   Prepare the aromatic tempering

   Heat oil in a small tempering pan over medium heat. Add the cumin seeds and let them sizzle, then stir in the grated ginger for 30 seconds until fragrant before pouring the mixture over the cooked khichdi.

   TIPWhisk the khichdi slightly after adding the tempering to create a creamier consistency.

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