Bajre ki Khichdi
Bajre ki Khichdi is the humble winter food that pleases our tastebuds and strengthens our bodies to stay healthy through the season. The khichadi is prepared with a mix of dal and rice like the basic khichadi we’ve always eaten, but with the addition of bajra(Pearl Millet) to it.
- ¼ cup pearl millet bajra
- ¼ cup rice washed
- ¼ cup dehusked green gram moong dal, washed
- 1 tbsp ghee clarified butter
- 1 tsp cumin seed
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- a pinch asafoetida
- to taste salt
oak 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.
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.
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.
- 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.
- Adding ghee to the bajra khichdi is very important and you must do it. It helps in better digestion of the millet. It is best eaten hot, though you can re-heat and again add ghee before serving.