Here's one more delicious recipe: Haryana's Bajra Khichdi.
Also see:
Uttar Pradesh's Baigan Ki Lonje
Tamil Nadu's Kambu Koozh
Himachal Pradesh's Madra
Uttarakhand's Bal Mithai
Karnataka's Pandi Curry
Punjab's Makki Ki Roti and Sarson Ka Saag
Odisha's Chhena Poda
West Bengal's Daab Chingri
Bihar's Litti Chokha
Madhya Pradesh's Bhutte ka Kees
Kerala's Irachi Ishtu
Gujarat's special Khandvi
Masor Tenga, Assam's fish curry recipe
Andhra special Gongura Pachadi
Maharashtra's Thalipeeth
Presenting Debjani Chatterjee's recipe for Bajra Khichdi from Haryana.
Ingredients
- 1 cup black millet (bajra)
- 1 cup split yellow gram
- 1/2 cup green peas
- 1/2 tsp asafoetida
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 1/2 tsp cumin powder
- 1/2 tsp garam masala powder
- 1-2 dried red chillies
- 2-3 green chillies (optional)
- 1 tbsp ghee
- Salt to taste
Method
- Soak bajra overnight or for around 8 hours in plain water.
- Wash soaked bajra and moong dal 2-3 times with clean water.
- In a pressure cooker, add bajra and moong dal. Add salt and around 5 cups of water.
- Pressure cook the mixture for 4 whistles on medium flame.
- Switch the flamed off and wait till pressure escape from the cooker.
- Now take ghee in a wok and heat in medium flame till ghee dissolves completely.
- Temper ghee with cumin seeds, asafoetida and dried red chillies.
- Add turmeric powder, cumin powder and garam masala powder to the mixture.
- Add fresh green peas and cook for 2-3 minutes on low flame.
- Add boiled bajra-dal mix to the tempering and adjust spices if required.
- Mix properly and cook on medium flame for 3-4 minutes or till you get desired consistency.
- Remove from flame and serve hot.
Notes
- I prefer to add equal quantity of millet and dal in my khichdi; however, you may also follow the 3:2 ratio.
- I don’t like to remove the husk from bajra since husk is a good source of fibre.
- If you don't like husk, you can discard it after soaking it and before pressure cooking.
- Adding green peas is optional. I added it, because it's nutritious and gives colour to the dish.
Photograph: kitchenofdebjani.com
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