Photo: Intodustin · CC BY-SA 4.0 · Wikimedia Commons

Rajasthan · Breakfast

Rajasthani Bajra Khichdi

Traditional 9. Rajasthani Bajra Khichdi recipe

🧺 Ingredients

• Bajra (pearl millet) flour 150g, Moong dal 80g, Ghee 30ml, Cumin seeds (jeera) ½ tsp (3g), Asafoetida (hing) pinch (0.2g), Turmeric powder ¼ tsp (0.5g), Green chilly 2 pcs (minced), Ginger 1 tbsp (10g, minced), Salt 1 tsp (6g), Water 600ml, Coriander leaves 15g (chopped)

👩‍🍳 How to make Rajasthani Bajra Khichdi

1. Dry roast bajra flour in heavy pan on medium heat, 4–5 minutes, stirring constantly until nutty aroma, slightly darker color. Set aside. Cool 5 minutes.
2. Soak moong dal 30 minutes, drain.
3. Heat ghee in heavy-bottomed pot, add cumin seeds (crackle 30 seconds). Add ginger, green chilly, cook 1 minute.
4. Add drained moong dal, cook 2 minutes, stirring.
5. Add 600ml water, bring to boil. Add roasted bajra flour slowly, stirring constantly to avoid lumps (careful, flour will create steam).
6. Add turmeric, salt, asafoetida. Reduce heat to low, cover, cook 15 minutes, stirring occasionally, until grains are tender, creamy texture, water absorbed.
7. Garnish with coriander leaves. Serve hot.
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