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.
02
Step
Preparation
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.
03
Step
Preparation
Sift through the mixture to separate and discard the skin. Collect the sifted bajra in a bowl.
04
Step
Preparation
Combine the sifted bajra with moth dal and wash them together 3-4 times with clean water to remove any dust or impurities.
05
Step
Cooking
In a pressure cooker, add the washed bajra-dal mixture, 5-6 times water, salt, and turmeric (if using).
06
Step
Cooking
Add 1 tablespoon of pure ghee to the mixture. This enhances the flavor and texture of the khichdi.
07
Step
Cooking
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.
08
Step
Tempering (Optional)
If desired, add a tempering of ghee, cumin seeds, and asafoetida (hing) to the khichdi before serving.
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Time to cook Authentic Rajasthani Moth-Baja...
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