Bajre Ki Khichdi (Pearl Millet/ Sajjala Khichdi)

Recipe by Cook's Hideout

Blogging Marathon# 42: Week 1/ Day 1 Theme: All about Millets Dish: Bajre Ki Khichdi Yet another month rolls by and today we are starting this month's blogging marathon. Big difference for me is I'm joining the lovely BM gals only 2 weeks this month, because it is vacation time and we are packing for a month long trip to India --- yay!!!!!! I wanted to skip this month altogether, but Valli's themes pulled me in. So for the first week, I picked up a relatively easy theme, All about Millets. I have started cooking with millets about 5~6 years...

Ingredients

• roasted chickpeas (Bajra/ Pearl)
• roasted chickpeas
• 1 cup roasted chickpeas (Mixed Vegetables - chopped (I used frozen mixed vegetables with carrot, green beans, green peas and corn))
• 1 tsp chili powder (Red)
• 1 onion (- medium, chopped)
• 1 red chili (Dry)
• roasted chickpeas
• 1 tsp Cumin seeds
• to taste Salt

Method

1. Soak the millet and moong dal separately for 30 minutes.
2. Heat 2tsp oil in a pressure cooker, add the cumin seeds and once the seeds splutter, add the onions and cook till they are lightly browned.
3. Next add the mixed vegetables and cook for 2~3 minutes. They don't have to be cooked all the way through, they will cook along with the millet and moong dal.
4. Drain the millet and moong dal; add them to the veggie mixture and cook for a minute.
5. Add the turmeric, chili powder and salt. Mix well and add 3cups of water. Pressure cook on medium-low flame for at least 5~6 whistles.
6. Let the pressure release naturally. Open the lid and if you see that there is water in the cooker, then simmer until all of the water is absorbed. Serve hot with some yogurt or a pickle.

View the recipe instructions at Cook's Hideout