Here's one more delicious recipe: Haryana's Bajra Khichdi.
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West Bengal's Daab Chingri
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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
Presenting Debjani Chatterjee's recipe for Bajra Khichdi from Haryana.
- 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
- 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.
- 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.
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