Bajra/Pearl Millet Khichdi Recipe

• 3 cups of pearl millet bajra
• 1 cup of moong dal
• 2 tbsp ghee or coconut oil
• 1 tsp cumin seeds
• 4 cloves garlic finely chopped
• 2 medium sized potatoes
• 1 medium sized carrot
• 2 tomatoes 
• 2-3 green chillies 
• 1 tsp salt
• 1/2 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp garam masala powder
• 2 cups finely chopped spinach

Instructions

1. Rinse 3 cups of pearl millet (bajra) and 1 cup of moong dal separately. Soak the bajra for 4-6 hours, then drain. Dice 2 medium-sized potatoes, 1 medium-sized carrot, 2 tomatoes, and finely chop 2-3 green chilies and 4 cloves of garlic. Also, finely chop 2 cups of spinach.

2. In a pressure cooker, heat 2 tbsp of ghee or coconut oil. Add 1 tsp of cumin seeds and let them splutter. Add the chopped garlic and saute until golden. Then add the diced potatoes, carrot, green chilies, and tomatoes. Stir in 1 tsp salt, 1/2 tsp turmeric powder, 1 tbsp coriander powder, and cook until the vegetables soften.

3. Add the soaked bajra and moong dal to the cooker. Pour in 6-7 cups of water, depending on the consistency you prefer. Mix well, cover the pressure cooker with the lid, and cook for 4-5 whistles on medium heat.

4. Once the pressure releases naturally, open the lid and add 1 tsp garam masala powder and the finely chopped spinach. Stir well, and let it simmer for 5-7 minutes until the spinach wilts and blends into the khichdi. Serve hot!