1.
To prepare the bajra khichdi, soak the millet for at least 12 hours in water.
2.
Wash moong dal. Drain and keep aside. Drain water from the millet just before preparing the khichdi.
3.
Heat ghee in a pressure pan Fry cumin seeds, garlic, chillies and vegetables for a minute.
4.
Add the drained millet and moong dal along with all the dried spices and salt.
5.
Mix water into this and bring to a boil.
6.
Lock the cooker lid with the pressure weight plugged in.
7.
After 3 whistles, reduce flame to sim and cook for 15-20 minutes
8.
Once the pressure subsides, open cooker and stir in the finely chopped spinach into the khichdi. Keep covered for 5-10 minutes so the spinach cooks in the residual heat.
9.
Serve this hot along with roasted papads and sliced cucumber and enjoy it..
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