Moth-bajara ki khichdi, a traditional and highly nutritious dish from Rajasthan and North India, is a comforting, gluten-free one-pot meal. This wholesome dish is primarily enjoyed during winters due to its warm properties that keep the body energized from within. It's easily prepared in a pressure cooker. The traditional version often includes unhealthy elements like excessive ghee; however, this optimized version transforms it into a healthy, nutrient-dense choice by balancing the ingredients and cooking techniques.
To prepare pearl millet, add 1-2 tablespoons of water to the whole bajra and let it sit for 10 minutes. This helps in removing the skin.
Now, transfer the moistened bajra to a mixer jar and pulse for a few seconds to remove the skin. You may need to do this in batches.
Sift through the mixture to separate and discard the skin. Collect the sifted bajra in a bowl.
Combine the sifted bajra with moth dal and wash them together 3-4 times with clean water to remove any dust or impurities.
In a pressure cooker, add the washed bajra-dal mixture, 5-6 times water, salt, and turmeric (if using).
Add 1 tablespoon of pure ghee to the mixture. This enhances the flavor and texture of the khichdi.
Close the pressure cooker lid and place it on high heat until 2 whistles are heard. Then, reduce the heat to low and let it cook for 15-20 minutes or until 6-8 whistles are heard.
If desired, add a tempering of ghee, cumin seeds, and asafoetida (hing) to the khichdi before serving.