Photograph of the finished Bajre ki khichdi

India · Cháo kê ngọc trai Bajre ki khichdi

Bajre ki khichdi

1 hr Hands-on time + 8 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Millet Millet 520 g
  • Photograph of Peeled mung beans Peeled mung beans 240 g
  • Photograph of Ghee Ghee 240 g
  • Photograph of Cumin seeds Cumin seeds 20 g
  • Photograph of Hing powder Hing powder 4 g
  • Photograph of Turmeric powder Turmeric powder 12 g
  • Photograph of Salt Salt 20 g
  • Photograph of Unsweetened yogurt Unsweetened yogurt 320 g

Method

  1. 1 Soak the millet seeds for 8 hours, then gently grind them in a mortar to crack the husks.
  2. 2 Pounding the hulls to crack them is a mandatory step; whole millet grains will never soften no matter how long they are cooked.
  3. 3 Rinse and cook the millet with the hulled mung beans and 900 ml of water for 40 minutes.
  4. 4 Stir every 5 minutes because millet grains easily stick to the bottom of the pot and burn.
  5. 5 Sauté cumin seeds with ginger in ghee butter for 40 seconds, then pour into a pot with turmeric.
  6. 6 Drizzle a spoonful of ghee over the top when serving and eat with blended yogurt.

With an appliance

  • Pressure cooker 40 min

    Replace step 3: cook under high pressure for 15 minutes, then release the pressure naturally; the seed shells must still be cracked beforehand.

Start cooking