Bajra Khichdi

Wash the bajra (pearl millet) thoroughly and soak in water for 6–8 hours or overnight. This softens the hard grains and reduces cooking time significantly.

Wash the moong dal and soak for 30 minutes.

Drain the soaked bajra and lightly crush the grains using a mortar and pestle or a rolling pin — this helps them cook faster and gives the khichdi a better texture.

In a pressure cooker, heat ghee over medium heat. Add asafoetida, dry red chillies, and cumin seeds. Let them splutter for 30 seconds.

Add grated ginger and sauté for 1 minute.

Add the crushed bajra and drained moong dal. Stir to coat in the ghee and toast for 2 minutes.

Add turmeric powder and salt. Pour in the water and stir well.

Close the pressure cooker and cook on high heat until the first whistle, then reduce to low heat and cook for 3 more whistles (about 15 minutes).

Allow the pressure to release naturally. Open the cooker and stir the khichdi — it should be soft and porridge-like. Add more hot water if needed and adjust salt.

Serve hot in bowls with a generous drizzle of ghee on top, accompanied by yogurt, pickle, and papad.