Bajra Khichdi

Preparation :10 mins
Cook :20 mins
Total Time :5108 hours 30 minutes
Servings :Makes 3 servings

Ingredients :

For Bajra Khichdi To Control Acidity
1/2 cup bajra (black millet) , soaked or 8 hours and drained
1/2 cup yellow moong dal (split yellow gram) , washed and drained
1 tbsp ghee
1 tsp cumin seeds (jeera)
1/4 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
salt to taste

Method :

For bajra khichdi to control acidity

To make bajra khichdi, combine the bajra, moong dal, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.Allow the steam to escape before opening the lid. Keep aside.Heat the ghee in a deep pan and add the cumin seeds.When the seeds crackle, add the asafoetida, turmeric powder and sauté for a few seconds.Add the cooked bajra and moong dal and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Serve the bajra khichdi to control acidity immediately.