6 Steps To Make Rajasthani Bajra Khichdi And Be Dil Se Indian

Ingredients

• For Bajra Khichdi
• 1/2 cup whole bajra (black millet)
• soaked for 8 hours and drained
• 1/2 cup yellow moong dal (split yellow gram) washed and drained
• salt to taste
• 1 tbsp ghee
• 1 tsp cumin seeds (jeera)
• 1/2 tsp asafoetida (hing)
• 1/4 tsp turmeric powder (haldi)

Step

1. Step 1:

   Begin by placing the bajra (pearl millet) in a deep bowl. Rinse it thoroughly 2-3 times with water to remove any dirt or impurities. This step ensures that the bajra is clean and ready for cooking.

2. Step 2:

   After rinsing the bajra, add enough water to submerge the millet completely. Cover the bowl with a lid and let it soak for 8 hours. If you're short on time, you can soak it for around 4 hours instead. However, if you choose the shorter soaking time, pulse the soaked bajra in a mixer for a few seconds to loosen the husk and create a coarse powder. This will help make the millet softer and easier to cook.

3. Step 3:

   After soaking, drain the bajra using a strainer to remove excess water. Set it aside to prepare for cooking.

4. Step 4:

   Take yellow moong dal in a strainer. Rinse it thoroughly 2-3 times under running water to wash away any impurities or dust. Drain the dal using the strainer and set it aside.

5. Step 5:

   In a pressure cooker, combine the drained bajra, moong dal, salt , and 2 cups of water. Stir the ingredients well to ensure they are evenly mixed. Close the pressure cooker and cook the mixture on medium heat for 4 whistles. Once the cooking time is complete, allow the pressure to naturally release before opening the lid.

6. Step 6:

   While the bajra and moong dal are cooking, heat ghee in a deep non-stick pan over medium heat. Add cumin seeds to the ghee. Wait for them to crackle, indicating that the cumin has released its flavour. Then, add a pinch of asafoetida (hing) and turmeric powder to the pan, and sauté for a few seconds. This tempering adds a rich flavour to the dish.

7. Step 7:

   Add the cooked bajra-moong dal mixture to the pan with the tempering. Stir well to combine the flavours. Add a little more salt if needed, and allow the mixture to cook on medium flame for 2-3 minutes, stirring occasionally to prevent sticking. This step helps the tempering blend into the khichdi, enhancing its aroma and flavour.

8. Step 8:

   Once the khichdi has reached a creamy consistency and the flavours have melded together, remove it from the heat. Serve it hot, ideally paired with curd or raita for a complete and comforting meal.