Take bajra (pearl millet) in a grinder jar.

Using the pulse option grind the bajra coarsely. Do not make a powder of it. Some grains will be crushed and some won’t be. But thats fine. We just need a coarse mixture.

Now take the coarsely ground bajra in a bowl. Add water and stir. Let the water cover the bajra. Wait for some seconds. The fine husk particles will be seen floating on the top of the water. Discard the water slowly from the bowl. Repeat this process twice or thrice. Drain all the water and keep aside.

In another bowl rinse moong dal a couple of times in water. Then soak in enough water. You can also use moong dal with husks (chilkewali moong dal) instead of husked yellow moong dal.

Heat ghee in a 3 litre pressure cooker. Keep the flame to a low.

Add 1 cumin seeds and let them splutter.

Then add finely chopped ginger and green chillies. Stir and fry for a few seconds till the raw aroma of ginger goes away.

Add chopped carrots and cauliflower and cook for a minute or two.

Then add the bajra. Mix the bajra well. Keep on stirring as the bajra sticks at the bottom of the cooker. Keep the flame to a low.

Then add turmeric powder and coriander powder.

Mix well and add water.

Season with salt and pressure cook on medium flames for 6-7 whistles.

When the pressure falls on its own, open the lid of the cooker.

Stir again very well. In case if bajra khichdi looks thick, then add some more water and simmer on low flame stirring continuously. Also check the taste for salt and add more if required.

Garnish with fresh coriander and ghee.

Serve bajra khichdi hot with a side of chaas (buttermilk), kadhi or with fresh curd. An ideal recipe for winters!