• 1/2 cup pearl millet (bajra)
• 1/2 cup split yellow Moong (Split Green Moong Dal/Lentils also can be used)
• 2 cups mix vegetables chopped (carrot, green peas, broccoli, cauliflower)
• 2 cups spinach (palak) chopped
• 1 tbsp ginger minced
• 1 tbsp ghee
• Salt to taste
• 4 cups water
• 2 tbsp coriander leaves

Spices:

• 1 tbsp cumin seeds
• 1 tbsp coriander powder
• 1/2 tbsp turmeric powder
• 1 tbsp garam masala powder
• A pinch asafoetida (hing)

• Soak bajra in water for at least one hour.
• Heat 1 tablespoon of ghee or oil in a pressure cooker and once it’s hot add in the cumin (jeera), asafoetida, ginger, green chillies. Sauté for 20 secs.
• Add the mixed vegetables and cook for a minute.
• Then add soaked bajra, split Moong dal (no need to soak the lentil just rinse it and add it to the pressure cooker), turmeric powder, coriander powder, water, salt. Mix well.
• Close the lid and put the whistle weight on. Cook for 3-4 whistles on medium flame and turn off the gas.
• Once the pressure has released completely, open the lid, add garam masala powder, spinach, coriander leaves and mix well.
• Masala bajra khichdi ready, serve with yogurt, raita.