Bajra ki Khichdi
Earthy n Rustic this khichdi is a favourite in our house n we wait for winters to truly enjoy this dish. A staple meal made in Haryana and Rajasthan
Some have it with Kadhi/ milk/ curd/ or a mix of milk n curd called Goji . No vegetable is required with this khichdi but at times we have Aaloo Pyaaz ki Subzi or Aaloo mutter n ofcourse Chownki Mirchi is a must . Ghee is mandatory no oil
Made with just 4 ingredients and a lot of patience
Earlier we made it by beating the bajra in
A very heavy iron utensil called the Imam Jasta. Was beaten at by sprinkling a few drops of water n when the husk was seen coming off it was placed in a cane tray called a Chaaj/Sup. Then it was tossed in the Chaaj to seperate the husk
This process is repeated twice more. N then the bajra is beaten to a coarse powder n then used
Nowadays we use the jar for dry grinding but take care not to over grind it. The rest of the process is the same

500 GMs bajra
100 GMs split green gram/ moth ki dal
Salt to taste
Ghee as required

Wipe the bajra n dal seperately with a wet cloth. Sprinkle a little water on the bajra n let it stand covered for 3-4 hours
Grind the bajra in parts in a dry grinding jar
Zap for just 3-4 seconds . Remove in a Chaaj or a big thali. Toss to remove as much husk as possible. Repeat this process 2 times at least. The end result should be a coarse powdery bajra

Heat about 3 litres water in a large heavy bottomed pot or a heavy bottomed cooker
As the water come to a boil add the bajra a little at a time n keep stirring so that there are no lumps . If there are lumps don’t panic thank God today we have hand blenders. Whisk it with a hand blender
Add the dal and salt n keep stirring
When this slurry starts boiling cover with a lid n lower the flame open after every 5-7 minutes n stir very well. As it thickens pour some water on the lid n let it cook on the lowest flame . Stir vigorously from time to time scraping the khichdi from the bottom . The finished khichdi is like a very thick and heavy batter. Soft to the touch.
The whole cooking process takes about 1 1/2 to 2 hours besides the preparation time. Add a little ghee mix n cover. Let it rest for 15-20 mins. Serve hot with a dollop of ghee or white butter.


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