1/3 cup whole bajra (black millet)
3 tbsp
yellow moong dal (split yellow gram)
1 tsp
cumin seeds (jeera)
1/2 tsp
asafoetida (hing)
1  tbsp
salt to taste


  • Clean and grind the bajra to a coarse powder in a blender. Keep aside.
  • Wash the ground bajra and moong dal together.
  • Combine the bajra-moong dal mixture and salt with 2 cups of water and pressure cook for 4 whistles or until the bajra is cooked.
  • Heat the ghee in a pan and add the cumin seeds and asafoetida. When the seeds crackle, pour this mixture over the cooked khichdi and mix well.
  • Adjust the consistency of the khichdi at the time of serving by adding ½ cup of hot water if necessary.
  • Serve hot with  kadhi or curds.

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