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BAJRA KHICHDI |
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Although
jowar is the cereal that is grown in plenty in the Marwar
region, bajra is consumed more. Bajra is ground into a flour
to make rotis or is coarsely crushed to make a porridge like
khichdi that is eaten with a dollop of ghee or sesame oil in
the cold desert winters.
Along with the mandatory ghee or sesame oil, pickles, curds,
papad and gur also accompany this khichdi.
Preparation Time : 10 mins.
Cooking Time : 15 mins.
Serves 3 to 4. |
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Ingredients |
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1/3 cup whole bajra (millet)
3 tablespoons yellow moong dal (split yellow gram)
1 teaspoon cumin seeds (jeera)
½ teaspoon asafoetida (hing)
2 tablespoons ghee
salt to taste |
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