How to make Haryana's Bajra Khichdi

Bajra Khichdi from Haryana.
Ingredients

• 1 cup black millet (bajra)
• 1 cup split yellow gram
• 1/2 cup green peas
• 1/2 tsp asafoetida
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 1/2 tsp cumin powder
• 1/2 tsp garam masala powder
• 1-2 dried red chillies
• 2-3 green chillies (optional)
• 1 tbsp ghee
• Salt to taste

Method

• Soak bajra overnight or for around 8 hours in plain water.
• Wash soaked bajra and moong dal 2-3 times with clean water.
• In a pressure cooker, add bajra and moong dal. Add salt and around 5 cups of water.
• Pressure cook the mixture for 4 whistles on medium flame.
• Switch the flamed off and wait till pressure escape from the cooker.
• Now take ghee in a wok and heat in medium flame till ghee dissolves completely.
• Temper ghee with cumin seeds, asafoetida and dried red chillies.
• Add turmeric powder, cumin powder and garam masala powder to the mixture.
• Add fresh green peas and cook for 2-3 minutes on low flame.
• Add boiled bajra-dal mix to the tempering and adjust spices if required.
• Mix properly and cook on medium flame for 3-4 minutes or till you get desired consistency.
• Remove from flame and serve hot.
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