Prepare Bajra

• Nicely wash Bajra 3-4 times and then soak it for about 1-2 hrs.
  ½ cup Whole Bajra
• Soak moong dal for about 15-20 mns. You can also soak it for long.
  ½ cup Whole Moong Dal
• Chop the onions, vegetables (carrots, lauki or any other which your are using).
• Coarsely crush ginger, garlic and green chillies. You can use store bought ginger garlic paste and chop green chillies. Use chillies as per your heat tolerance or you may skip it also.
  2-3 Garlic Cloves, ½" Fresh Ginger piece, 1-2 Green Chillies
• Heat 1 tbsp ghee in a pressure cooker. Add cumin seeds and when seeds crackle, add ginger garlic and green chillies paste. Saute for few seconds till raw smell of garlic goes away.
  2-3 tbsp Ghee, 1 tsp Cumin Seeds
• Add chopped onions and saute till it starts turning pink/translucent.
  1 small Onion
• Add the vegetables and spices(garam masala, red chilli powder) and salt.
  1 Carrot, ¼ cup Peas, ½ cup Cubed Lauki/Bottle Groud, ½ tsp Garam Masala Powder, Red Chilli Powder, Salt
• Add soaked moong dal (drain away the water in which it was soaked). Add husked bajra.
  ½ cup Whole Bajra, ½ cup Whole Moong Dal
• Mix nicely and add water (3 times the amount of dal and bajra).
• Close and seal the lid and pressure cook for 2-3 whistles on low flame. It will take about 10-15 mins.
• Switch off the gas let the pressure go naturally. Open the cooker and check khichdi. Adjust water as per the desired consistency. I the grains are not cooked then pressure cook again on low flame for 5 mins.
• If you want thick consistency then cook khichdi for 2-3 mins. to evaporate the extra water.
• Bajra Khichdi is ready to serve. Top it more ghee, garnish with fresh coriander leaves and serve with papad, pickle, curd/raita.
  Fresh Coriander