Steps for preparation
- (1 cup)
Pearl millet Bajra – 1 cup broken and clean, (1/3 cup) Split mung lentil chilka
mung dal, (1/3 cup) Freekeh green-wheat, (200 gm )Potatoes 1 medium size
chopped, (350 gm )Cauliflower 1 cup florets, (1/2 cup)
Broccoli 1/2 cup florets ,(50 gm) Carrots 1 cup chopped, (150 gm) Sweat green
peas 1 cup ,(350 gm )Tomato 3 chopped, (15 gm )Ginger 1 big piece chopped, (5
gm )Green chilies as per your need, (15 gm) Cilantro handful.
- Soak bajra
and fenugreek for one hour.
- Heat ghee
in a pressure cooker and put asafetida (hing) and cumin seeds (jeera). Let it
splutter.
- Then add
ginger, green chilies, potato and all the vegetables. Mix nicely and cook for
(3-4 minutes).
- Then add
soaked bajra, freekeh and lentil (no need to soak the lentil just wash it and
add it to the pressure cooker).
- Add salt
and other spices and water, mix well and close the lid.
- Cook on
medium heat for around (20 minutes) and switch off the heat. Let the pressure
release naturally.
- Once the
pressure is released, give it a good steer.
- Transfer the khichdi in a serving bowl and put some ghee on top.
- Serve hot