KHAMBU KHICHADI
Ingredients:Bajra - 1/4 cup
Moong Dal - 1/4 cup
Salt as needed
Water - 2 cups
Ghee - 2 t spoon
Ginger - 1/2 t spoon chopped
Pepper - 1/4 t spoon
Cumin Seeds - 1/2 t spoon
Asafoetida - 1 pinch
Turmeric Powder - 1/4 t spoon
Wash and soak bajra overnight.
Drain the water from bajra and place in a pressure cooker.
Wash moong Dal and add to the cooker.
Add salt, water and pressure cook in low flame for 6 to 8 whistles.
Once pressure releases, open the cooker and cook in low flame stirring continuously until we get required consistency.
The khichadi thickens more when cooled. So switch off when it is still watery.
Heat a pan with ghee and roast cumin seeds, pepper, chopped ginger, asafoetida and turmeric powder.
Pour the tadka in the khichadi and mix well.
Enjoy khichadi with vadai or papad.
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