- Take bajra (pearl millet) in a grinder jar. Grind the bajra coarsely. Do not make a powder of it. Some grains will be crushed and some won’t be. But that’s fine. We just need a coarse mixture.
- Now take the coarsely ground bajra in a bowl. Add water and stir. Let the water cover the bajra. Wait for some seconds. The fine husk particles will be seen floating on the top of the water. Discard the water slowly from the bowl. Drain all the water.
- In another bowl rinse chana dal and tur dal a couple of times in water. Then soak in enough water.
- Heat oil in a pressure cooker. Keep the flame to a low. Add cumin seeds, mustard seeds, curry leaves, asafoetida (hing) let it splutter.
- Then add the bajra, chana dal, tur dal and groundnuts in the pressure cooker. Mix it well. Keep on stirring as the bajra sticks at the bottom of the cooker. Keep the flame to a low.
- Then add turmeric powder, coriander powder, chilli powder, garam masala, coarsely grounded coconut and garlic paste and finally chopped coriander leaves mix well.
- Pour 6 cups hot water. Season with salt as per taste.
- Cover and pressure cook for 4 whistles on medium flame, and switch off the heat. When the pressure drops on its own, remove the lid of the cooker.
- Stir again very well. In case if bajra khichdi looks thick, then add some more hot water and simmer on low flame stirring continuously.
- Serve bajra khichdi hot with chaas (buttermilk) or with fresh curd and papad, pickle. Bajra khichdi will thicken more as it cools. Drizzle some ghee and serve hot.
