When one thinks of homely food, khichdi is the first option that comes to mind. A wholesome khichdi can warm your heart and make you comfortable after a long and busy day, and this sumptuous Bajra Khichdi is sure to live up to your expectations. Rajasthanis use more of millets like bajra than rice, and therefore recipes like khichdi that are typically made with rice in other parts of the country are made differently in Rajasthan. Bajra Khichdi, with its creamy consistency and mild flavours, is both comforting and satiating and makes a lovely meal when served with a cup of curds or raita. If you are looking for something more elaborate, feel free to add some spices to the tempering, or maybe even throw in some chopped veggies into the cooker along with the bajra and moong dal.
- 1/2 cup 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)