Bajre Ki Khichdi ~ Indian, Spicy Pearl Millet Porridge

Bajre ki khichdi - A spicy pearl millet porridge is a winter comfort food from the Indian states of Rajasthan and Haryana. It is an easy, filling and nutritious khichdi. It is prepared with pearl millet, moong dal and with or without adding rice and is quite delicious on it's own. In fact the ones who are not used to eating bajra wouldn't even guess the presence of bajra in it. It reminds the spicy pongal to a south Indian mind and I immensely enjoy this version of bajre ki khichdi. The creamy khichdi is tasty by itself that it doesn't eat any side dishes to go with it but one can always serve it along with some yogurt / kadhi. I served it along with ginger - tamarind chutney which proved to be an apt combo.

This khichdi is prepared with whole pearl millet grains that are soaked overnight, drained and ground coarsely. Or if possible, one can even coarsely grind the grains without soaking and use it in the recipe. I had store bought coarsely ground pearl millet and so used it avoiding the hassle. I cooked the khichdi in a pressure cooker for a quick meal but it can be cooked in a pot over stove top with frequent stirring, adding water as needed in between. Pearl millet and moong dal are cooked together with the addition of a flavorful and spicy tadka / seasoning of ghee toasted cumin seeds, ginger and green chillies. One can even replace the yellow moong with the green gram or throw in some vegetables to make it more wholesome. 

Ingredients: (Yield - 3 servings)
1/2 cup cracked pearl millet / bajra rava / sajja rava
1/4 cup yellow moong dal
1/8 tsp. ground turmeric
2 tbsp. ghee
1 tsp. cumin seeds
1 tsp. grated ginger
1 spicy variety green chilli, chopped
A pinch of asafoetida powder

Directions:
* Rinse and soak cracked pearl millet bajra for an hour and drain.(This step is optional but I do it anyway). Rinse the millet again one or two times and drain.

* Rinse moong dal as well and drain.

* Cook drained millet and moong dal adding 2 cups of water directly in a small sized pressure cooker, for 3 or 4 whistles.

* When the valve pressure is gone, remove the cooker lid. Add salt to the cooked mixture and mix well. Next add about 1.5 cups of water, stir and bring the mixture to a boil and turn off the stove.
* Heat ghee in a small pan and add cumin seeds. When it starts brown, add ginger and green chili. Saute until ginger starts to turn golden brown and add asafoetida. 

* Remove and add it to the khichdi and mix well.
 
* Serve warm with yogurt if preferred.

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