Haryana Bajra Khichdi Pearl Millet Moong Dal Porridge

Method

1. 1

   Soak whole bajra grains overnight. Drain. (Soaked bajra cooks faster and becomes creamier.)

2. 2

   Wash moong dal until clear.

3. 3

   Heat 1 tbsp ghee in a pressure cooker or heavy pot.

4. 4

   Add cumin — sizzle. Add crushed garlic and whole green chilli. Stir 30 seconds.

5. 5

   Add soaked bajra grains. Add turmeric. Stir 2 minutes.

6. 6

   Add washed moong dal and 4 cups water. Bring to a boil.

7. 7

   For pressure cooker: cook for 5 to 6 whistles on medium.

8. 8

   Rest 10 minutes before opening.

9. 9

   For open pot: simmer covered on medium-low for 40 to 45 minutes, stirring every 10 minutes, until both bajra grains and dal are completely soft and have merged into a thick porridge-like consistency. Add more water if needed.

10. 10

    Season with salt. Mash lightly with a spoon.

11. 11

    Serve in bowls topped with a generous knob of ghee, finely chopped raw onion and fresh coriander.