Millet Khichdi

Ingredients

• ½ cup bajara (black millet)- soaked for 8 hours and drained
• ¼ cup yellow moong dal (split yellow gram), washed and drained
• ¼ cup tur dal/ split red gram, washed and drained
• salt to taste
• 1 tbsp oil
• 1 tsp cumin seeds (jeera)
• ½ tsp asafetida (hing)
• ¼ tsp turmeric powder (haldi)
• 1-2 green chilli, finely chopped

Steps

1. Combine the bajra, moong dal, tur dal, salt and 2 cups of water in a pressure cooker mix well and pressure cook for 4 whistles.
2. Allow the steam to escape before opening the lid. Keep aside.
3. Heat the ghee in a deep non-stick pan and add the cumin seeds.
4. When the seeds crackle, add the asafetida, green chili and turmeric powder and sauté on a medium flame for a few seconds.
5. Add the cooked bajra-moong dal mixture and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
6. Serve immediately.