Thursday 30 January 2014


1cup whole bajra (black millet)
3 tbsp yellow moong dal
3 tbsp moth dal(dew bean)
3 tbsp rice (ophtional)
1 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1" ginger grated
1 onion finely chopped(optional)
1 tsp garam masala
1/2 tsp degi mirch
2 tbsp ghee
salt to taste

Method :
  1. Sieve the bajra and wash it with water.Soak for an hour and then drain out the water completely. Now put the bajra in a mortar (kundi sota, mam dasta ) and beat it so that all the husk wades off. Separate the husk from the bajra by tossing it.Repeat till almost all the husk is removed. 
  2. Wash the ground bajra,moth dal,rice and moong dal together. 
  3. Combine the bajra mixture and salt with 4 cups of water and pressure cook,simmer the gas after one whistle and cook on low flame for 30 minutes, when the pressure is released check whether  the bajra is cooked.
  4. If required add more water and cook for another 20-30 minutes in pressure on low flame.  
  5. Heat the ghee in a pan and add the cumin seeds,asafoetida grated ginger and chopped onion and cook til it becomes brown in color.Add degi mirch and garam masala and turn off the gas.
  6. Now pour this mixture over the cooked khichdi and mix well. 
  7. Adjust the consistency of the khichdi at the time of serving by adding ½ cup of hot water if necessary. 
  8. Serve hot with ghee, kadhi or curds.
  1. If you don't get moth dal then you can make it without it.

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