Bajre ki Khichdi

Ingredients

• •Pearl millet (bajra)
• •Moong dal
• •Turmeric
• •Ghee

Steps

1. 1Rinse the pearl millet and split moong dal separately until the water runs mostly clear.
2. 2Soak the millet in water for at least two hours, or overnight, so it cooks evenly and softens properly.
3. 3Drain the millet and combine it with the moong dal, turmeric, and salt in a pressure cooker or heavy pot, adding about four cups of water for every cup of grain.
4. 4Pressure cook for four to five whistles, or simmer covered on the stovetop for 35 to 40 minutes, stirring occasionally, until the millet and dal break down into a soft, porridge-like consistency.
5. 5If the khichdi looks too thick once cooked, stir in a little hot water to loosen it to a spoonable consistency.
6. 6In a small pan, heat ghee and add cumin seeds, letting them sizzle for a few seconds until fragrant.
7. 7Pour the ghee-cumin tempering over the khichdi, stir once, and serve hot, ideally with a dollop of extra ghee on top.