Ingredients
Bajra (Pearl Millet): 1/2 cup (soaked for 8 hours or overnight).Moong Dal: 1/4 to 1/2 cup (yellow split or green split).Ghee: 1–2 tbsp for tempering.Aromatic Spices: 1 tsp cumin seeds (jeera), 1/4 tsp turmeric powder, a pinch of asafoetida (hing), and salt to taste.Vegetables (Optional): 1/2 cup chopped carrots, peas, or spinach.Water: 4–5 cups (millet requires more water than rice).
Instructions
Preparation: Wash and soak the bajra for at least 8 hours to ensure it cooks properly. Rinse the moong dal thoroughly just before cooking.Pressure Cooking: In a pressure cooker, combine the soaked bajra, moong dal, salt, turmeric, and 4–5 cups of water.Whistling: Cook on medium heat for 4–6 whistles until the bajra is soft and mushy.Tempering (Tadka): In a separate pan, heat ghee. Add cumin seeds and hing. You can also add ginger, garlic, or onions for extra flavor.Final Mix: Pour the tempering over the cooked khichdi. Stir well, adding more hot water if the consistency is too thick.Serving: Serve hot with a dollop of ghee, curd, pickle, or papad.