Créé avec l’IA
Bajra Khichdi
50 min Moyen
Ingrédients
4 Portions
- Bajra (pearl millet)1 cup
- Moong dal1/2 cup
- Saltto taste
- Turmeric1/2 teaspoon
- Water4 cups
- Ghee1 tablespoon
- Cumin seeds1 teaspoon
Instructions
- 1
Drain the soaked bajra and set aside.
- 2
Rinse the moong dal in water until the water runs clear.
- 3
In a pressure cooker, combine the drained bajra, rinsed moong dal, salt to taste, and turmeric.
- 4
Add 4 cups of water to the mixture in the pressure cooker.
- 5
Close the lid of the pressure cooker and cook on high heat until you hear two whistles. Then reduce the heat to low and cook for another 15 minutes.
- 6
Turn off the heat and allow the pressure to release naturally from the cooker.
- 7
In a small pan, heat the ghee over medium heat.
- 8
Add the cumin seeds to the ghee and let them sizzle for a few seconds until they start to release their aroma.
- 9
Pour the tempered cumin seeds and ghee over the cooked khichdi and mix well.
