Moth–Bajra Khichdi
Table of Contents
Ingredients:
- 2 bowls pearl millet (bajra)
- 2 teaspoons salt
- 50 grams moth dal
- 100 grams chana dal
- Ghee, for drizzling
Method of Preparation:
First, soak the pearl millet in a little water for about 2 hours. Then put it into a mortar and pound it lightly. Transfer it to a plate or a winnowing basket and winnow it to remove the husk, thus cleaning the millet.
Put the cleaned millet back into the mortar and pound it again until it becomes fine. Transfer it once more to a plate or winnowing basket and winnow to remove any remaining husk.
Mix the crushed millet with the chana dal and moth dal. Take a pressure cooker or a deep pot, add about 4 litres of water, and bring it to a boil. Add salt and then add the entire mixture.
Stir continuously until the mixture comes to a proper boil; otherwise, lumps may form. Once it starts boiling, cover and cook, stirring occasionally.
The delicious moth–bajra khichdi is now ready. It can be eaten with jaggery and ghee or with milk.
