Haryana Bajra Khichdi Pearl Millet Moong Dal Porridge

Ingredients

• 3/4 cup bajra (pearl millet grains — whole; NOT flour; soak overnight and drain)
• 1/2 cup split yellow moong dal
• 1 tbsp ghee
• 1 tsp cumin seeds
• 4 garlic cloves — crushed
• 1 green chilli — whole
• 1/4 tsp turmeric
• 4 cups water
• Salt to taste
• Extra ghee, chopped onion and fresh coriander to serve

Method

1. Soak whole bajra grains overnight. Drain. (Soaked bajra cooks faster and becomes creamier.)
2. Wash moong dal until clear.
3. Heat 1 tbsp ghee in a pressure cooker or heavy pot.
4. Add cumin — sizzle. Add crushed garlic and whole green chilli. Stir 30 seconds.
5. Add soaked bajra grains. Add turmeric. Stir 2 minutes.
6. Add washed moong dal and 4 cups water. Bring to a boil.
7. For pressure cooker: cook for 5 to 6 whistles on medium.
8. Rest 10 minutes before opening.
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. Season with salt. Mash lightly with a spoon.
11. Serve in bowls topped with a generous knob of ghee, finely chopped raw onion and fresh coriander.