Puffed Bajra and Ragi Khichdi

Ingredients

• 2 cups Puffed Bajra or Pearl Millet
• 1 cup Puffed Ragi or Finger Millet
• 3 tbsp Moong Daal or Split Yellow Lentils
• 1 medium sized finely chopped Onion
• 1 tsp Cumin seeds
• 1 pinch Asafoetida or Hing
• 10-12 Curry Leaves
• 1 tsp finely chopped Garlic
• 1 tsp finely chopped Ginger
• 2 finely chopped Green Chillies
• 2 tbsp Peanuts
• 1/2 tsp Kashmiri Red Chilli powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Coriander powder
• 1/2 tsp Garam masala powder
• 1 tsp Salt
• 2 tbsp Oil
• 2-3 tbsp chopped (for garnish) fresh Coriander Leaves

Steps

1. Rinse moong dal and soak for an hour. Boil until soft and done. Set aside for later use.
2. Heat oil in a pan. Add cumin seeds, chopped garlic and ginger, asafoetida and curry leaves.
3. Add onions, green chillies and peanuts. Saute until onions are soft.
4. Stir in turmeric, coriander and garam masala powders.
5. Add cooked moong dal, both puffed bajra and ragi millets. Mix well.
6. Season with salt. Cook for 2-3 minutes, stirring gently.
7. Garnish with fresh coriander leaves and serve hot. Enjoy!