Bajra Khichdi


1 cup of pearl millet (bajra)
¼ cup of split gram (chana dal)
¼ cup of split green gram (moong dal)
¼ cup of green peas (matar)
¼ cup of chopped carrots (gajar)
¼ cup of chopped spinach (palak)
1 small onion, finely chopped (pyaaz)
1 small tomato, finely chopped (tamatar)
4 cloves of garlic, finely chopped (lehsun)
1 tsp cumin seeds (jeera)
1 tbsp clarified butter (ghee)
1 tsp turmeric powder (haldi)
1 tsp red chilly powder (laal mirch)
1 tsp cumin coriander powder (dhaniya jeera powder)
1 tsp garam masala)
Salt as per taste (namak)
Coriander leaves for garnishing


Wash and soak bajra for 7 hours or overnight. Wash and soak chana dal for 2 hours. Wash and soak moong dal for 2 hours. Heat a pressure cooker. Add 1 tbsp ghee. When the ghee starts melting, add cumin seeds. When the seeds start spluttering, add chopped garlic. Saute for few seconds. Add chopped onion and saute for few seconds. Now, add green peas, chopped carrots, soaked moong dal, soaked chana dal, chopped tomato, chopped spinach and mix well. Next, add soaked bajra and give a mix. Now, add turmeric powder, red chilly powder, cumin coriander powder, garam masala and salt. Mix well and add 1 ¼ cup of water. . Give a quick mix. Close the lid of the pressure cooker and cook for 6 to 7 whistles. Allow the pressure to drop naturally and then open the lid. Bajra khichdi is ready to be served. Serve hot with fresh curds.