Ingredients Jump to Instructions ↓

  1. 1/3 cup bajra (black millet) , washed

  2. 3 tbsp yellow moong dal (split yellow gram)

  3. 1 tsp cumin seeds (jeera)

  4. 1/2 tsp asafoetida (hing)

  5. 2 tbsp ghee

  6. salt to taste

Instructions Jump to Ingredients ↑

  1. Grind the bajra to a coarse powder in a blender. Keep aside.

  2. Wash the ground bajra and moong dal together.

  3. Combine the bajra and moong dal with salt and 2½ cups of water and pressure cook for 3 to 4 whistles.

  4. Heat the ghee in a pan and add the cumin seeds and asafoetida. When the seeds crackle, pour over the cooked bajra khichdi and mix well.

  5. Serve hot with kadhi or curds.


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