Vegetable Bajra Khichdi

1. 1
   prep · ~20 min

   Soak the bajra and prep the vegetables.

   1.Rinse the bajra well until the water runs mostly clear.

   2.Soak it in plenty of water for 6 hours, then drain.

   3.Rinse the moong dal.

   4.Dice the carrot and potato, chop the beans, onion, tomato, and ginger, and slit the green chili.

   TIPSoaking helps bajra cook evenly and gives the khichdi a softer texture.
2. 2
   temper · ~2 min

   Make the tempering in the pressure cooker.

   1.Heat ghee over medium heat.

   2.Add cumin seeds and let them sizzle for 20 to 30 seconds.

   3.Add asafoetida, ginger, and green chili.

   4.Stir for a few seconds until fragrant.
3. 3
   saute · ~7 min

   Cook the onion and tomato.

   1.Add the chopped onion and cook until soft and lightly golden, 3 to 4 minutes.

   2.Add the tomato, turmeric powder, and black pepper.

   3.Cook until the tomato softens and turns pulpy, 2 to 3 minutes.
4. 4
   mix · ~2 min

   Add the grains, dal, and vegetables.

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

   2.Add carrot, green peas, beans, and potato.

   3.Sprinkle in the salt and mix well.

   4.Pour in the water and stir once.
5. 5
   pressure cook · ~20 min

   Pressure cook until soft.

   Lock the lid and cook on medium heat for 5 to 6 whistles, until the bajra and dal are soft. Let the pressure drop naturally before opening the cooker.

   TIPIf the khichdi looks too thick after opening, add a little hot water and simmer briefly.
6. 6
   mix · ~2 min

   Mash lightly and adjust the texture.

   Open the cooker and give the khichdi a gentle stir. Lightly mash a small portion with the back of a spoon for a creamier finish while keeping some texture from the vegetables.

7. 7
   garnish

   Garnish with coriander leaves.

8. 8
   serve

   Serve hot.

   Serve the vegetable bajra khichdi hot as a comforting main dish.

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