Bajre ki khichdi

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.