Spandana shares a traditional bajra ni khichdi recipe passed down through her family.
1 cup whole bajra (pearl millet)
1/4 cup whole jowar (sorghum)
1/2 cup whole wheat (or alternative coarse wheat flour)
1/4 cup chana dal* (split chickpea lentils)
1/2 cup Toor dal* (pigeon pea legume)
**Soak for 1 hour and cook per directions on the package
1/2 teaspoon til (sesame) oil mustard seeds
1/4 teaspoon hing (asafoetida)
3-4 dry small round chilies
Pickle of your choice
Baingan Bharta (smoky mashed eggplant)
1. Soak bajra and jowar separately for 6-8 hours.
2. Remove water and dry on a clean cloth for at least 2 hours. Dry separately. It should be dry enough to make a powder. Sieve the powders and keep the coarse and smooth powder aside separately.
3. Repeat the process for wheat flour (if using coarse wheat flour, soak it in water for 30 minutes.)
4. Heat 8 cups of water in a thick bottom pot or pressure cooker.
5. When tiny bubbles appear on the sides, take the pot off the heat. Slowly add the coarse bajra, jowar, and wheat powders.
6. Put the pot back on the heat.
7. Keep stirring to ensure the mixture doesn't stick to the bottom.
8. Make a paste of the fine powders in warm water. Add it to the mixture in the pot after 10 minutes while stirring continuously.
9. Make sure no lumps form. If any bumps appear, break immediately. As the grains start cooking, the mixture will become thick.
10. If the mixture becomes too thick, add warm water and stir.
11. Add salt, turmeric powder, and green chili-ginger paste to taste.
12. Add the cooked lentils and stir.
13. It takes 45-60 minutes to cook thoroughly.
1. In 2 tablespoons of sesame oil, add mustard seeds. Add hing (asafoetida) and 3-4 dry chilies after they start crackling.
2. Add it to the khichdi.
3. Serve hot.
4. Top the khichdi with sesame oil or pickle oil.
5. Serve with Baingan Bharta (smoky mashed eggplant).