Bajre ki Khichdi
|¼||cup of bajra (pearl millet)|
|¼||cup of rice, washed|
|¼||cup of moong dal (dehusked green gram), washed|
|1||tablespoon of ghee (clarified butter)|
|1||teaspoon of cumin seed|
|¼||teaspoon of turmeric powder|
|½||teaspoon of red chilli powder|
|a||pinch of asafoetida|
|salt to taste|
|1.||Soak pearl millet or bajra in a wet cloth for 15-20 minutes. Moisture will loosen the husk of millet, making it easy to remove. Give soaked millet a very quick pulse in mixer, you don't want powder, but just enough to separate loosened husk. Remove the pulsed millet into a big platter and blow on them to remove the husk. You may want to be in a area which can be cleaned afterwards or in a garden to absorb all the husk flying. You can do the same step in a mortar and pestle if you have one instead of a mixer.|
|2.||In a pressure cook, heat ghee (clarified butter). When it is hot, add asafoetida and cumin seeds. When the seeds splutter, add turmeirc powder, salt and red chilli powder. Slightly roast them.|
|3.||Now add washed dal, rice and bajra to the cooker and gently roast them for few minutes. Add 4 cups of water and pressure cook for 2-3 whistles. The bajra khichdi is ready. Serve hot with another dollop of ghee and fresh tadka.|
My mother’s recipe from the repertoire of family recipe.
De-husking the bajra is also an important step. It sounds confusing but definitely not when you do it. You may be getting de-husked bajra in your grocery shop, so do check it if this doesn’t work for you.