2 hours (Preparation )
10 second read: A very typical Rajasthani staple. Works really well in the cold climes of the colorful state.
a) Thoroughly clean the bajra. Crush it using a mortar and pestle. Get rid of the skin. Soak in warm water for half an hour and drain.
b) In a pressure cooker, add the ghee. To that add the cumin seeds and hing and let it crackle. Add the other ingredients except the water and sauté for a few minutes. Add the water and pressure cook for 2 whistles and cook on low heat for 7 to 8 minutes and put the flame off. Leave it as it is for another 10 to 15 minutes till all the air naturally escapes from the cooker.
c) Open and churn with a wooden hand churner for a couple of minutes to get an even consistency. Pour some ghee and fresh coriander leaves as garnish. Serve piping hot.
Getting the bajra ready is the key here. If you don’t, you may end up with a unexpected final product.
|150 gms (soaked for an hour and drained)||Moong daal|
|1 nos (chopped)||Green chilly|
|½ inch piece (chopped)||Ginger|