Bajra pesara pappu khichdi recipe

Take bajra (pearl millet) in a grinder jar. Using the pulse option grind the bajra coarsely. Do not make a powder of it. Now take the coarsely ground bajra in a bowl. Add water and stir. Let the water cover the bajra. Wait for some seconds. The fine husk particles will be seen floating on the top of the water. Discard the water slowly from the bowl. Repeat this process twice or thrice. Drain all the water and keep it aside.

Wash the moong dal with water thoroughly and then soak for 10 minutes.

Peel and chop the onions, coriander. Slit the green chilies and keep them aside.

In a cooker heat oil, and add finely chopped onions and saute them till it turns translucent. Add ginger-garlic paste, salt, turmeric, asafoetida, slit green chilies and mix well. Then add soaked bajra, mix the bajra well. Keep on stirring as the bajra sticks at the bottom of the cooker. Pour water, season with salt as per taste. Cover and pressure cook for 6 to 7 minutes or for 4 to 5 whistles on medium flame. When the pressure drops on its own, remove the lid of the cooker. Stir the semi-cooked bajra mixture very well. The bajra grains will be half cooked. Now add the soaked moong dal to the pressure cooker. Add water, stir and mix very well. Cover and pressure cook for 8 to 9 minutes or for 7 to 8 whistles on medium flame.

Transfer it to the serving bowl, garnish with coriander and serve bajra khichdi hot with a side accompaniment of chaas (buttermilk), kadhi or with fresh curd.