Preparation

Cup of Yum
1. Take ½ cup bajra (pearl millet) in a grinder jar.
2. Using the pulse option grind the bajra coarsely. Do not make a powder of it. Some grains will be crushed and some won’t be. But that is fine. We just need a coarse mixture.
3. Now take the coarsely ground bajra in a bowl. Add water and stir. Let the water cover the bajra. 
4. Wait for some seconds. The fine husk particles will be seen floating on the top of water. Discard the water slowly from the bowl. Repeat this process twice or thrice. Drain all the water and keep aside.
5. In another bowl rinse ½ cup moong lentils a couple of times in water. Then soak in enough water. You can also use moong dal with husks (chilkewali moong dal) instead of husked yellow moong dal.

Making pearl millet khichdi

1. Heat 2 tablespoons ghee in a 3 litre pressure cooker. You can use oil instead of ghee. Keep the flame to a low.
2. Add 1 teaspoon cumin seeds and let them splutter.
3. Then add 1 teaspoon finely chopped ginger and 1 green chili, chopped.
4. Stir and fry for a few seconds till the raw aroma of ginger goes away.
5. Then add the rinsed and coarsely crushed bajra. Mix the bajra well. Keep on stirring as the bajra sticks at the bottom of the cooker. Keep the heat to a low.
6. Then add ¼ teaspoon turmeric powder and 1 pinch asafoetida (hing). Mix again.
7. Pour 2 cups water and season with salt as per taste.
8. Cover and seal with the pressure cooker's lid. Pressure cook for 6 to 7 minutes or for 4 to 5 whistles on medium heat.
9. Turn off the heat.
10. When the pressure drops naturally on its own, then only remove the lid of the cooker.
11. Stir the semi cooked bajra mixture very well. The pearl millet grains will be half cooked.
12. Drain all the water from the soaked moong dal and add to the half cooked bajra in the same pressure cooker.
13. Add 2 cups water. Stir and mix very well.

Cooking bajra khichdi

1. Cover with lid and seal the pressure cooker. Pressure cook for 8 to 9 minutes or for 7 to 8 whistles on medium heat.
2. Turn off the heat.
3. When the pressure drops on its own naturally, then only open the lid of the cooker.
4. Stir again very well. In case if pearl millet khichdi looks thick, then add some more water and simmer on low flame stirring continuously. Also check the taste for salt and add more if needed. At this point you can also add a few pinches of garam masala powder if you prefer.

Serving Suggestions

1. Serve Bajre ki Khichdi hot with a side accompaniment of chaas (buttermilk), kadhi or with fresh curd. You can also top it with a bit of ghee while serving.
2. Pearl Millet Khichdi will thicken more as it cools. So when serving any leftover khichdi, add some water to it and bring the khichdi to a simmer and then serve.
3. Store any leftovers in a covered container for a day in the refrigerator.