Bajra Masala Khichdi is an incredibly wonderful warm and nourishing khichdi that can be made in the winter and monsoon. It is often made with moong dal and bajra, or pearl millet and is an everyday dish in Rajasthan and Haryana. But instead of using any dal, this khichdi is prepared with whole spices, potatoes and tomatoes.
Ingredients of Bajra Masala Khichdi
Steps to make delicious Bajra Masala Khichdi
1. To make this tasty khichdi, boil the bajra in water over medium heat in a pan, then set aside. Put a small pressure cooker on medium heat and add the potatoes and a bit of water. Boil the potatoes for 2-3 whistles, then turn off the burner and set aside.
2. Melt the ghee in a kadhai over medium heat. Add the bay leaves or tej patta, cloves, cumin seeds and asafoetida once the ghee has melted. Add onion and sauté for a few seconds, then saute all the spices for one minute. Saute for a minute or two. Peel and chop the potatoes into a basin in the meantime.
3. Add the diced potatoes to the kadhai, followed by the boiled bajra and the sliced tomatoes.
4. Add a little water and cook until the meal gets the texture you want. Once done, switch off the flame and set it away. Serve hot with curd and ghee.