Bajra and Moong Dal Khichdi

Ingredients

• whole bajra (pearl millet) — 1 cup
• moong dal — 1 cup
• oil (as required; the method uses 3 tsp)
• mustard seeds — 1 tsp
• cumin seeds — 1 tsp
• green chillies — 4
• ginger-garlic paste — 2 tsp
• onion — 1 (chopped)
• tomato — 1 (chopped)
• potato — 1 (diced)
• carrot (chopped; as required - no IIMR printing gives a number (the 2021 list prints 'Carrot in no'); the 2016 printing lists the vegetables with no amounts, ending 'as required')
• beans — 4 (chopped)
• green peas — 5 tsp
• red chilli powder — 1 tsp
• coriander powder — 1 tsp
• turmeric powder — 1/2 tsp
• water — 5 cups
• salt (as required)
• coriander leaves — 2 tsp (chopped)
• lemon juice — 1 tsp

Method

1. Soak the bajra and moong dal together overnight. Wash and drain.
2. Heat 3 tsp oil in a pressure cooker. Add the mustard seeds, cumin, green chillies and ginger-garlic paste, then the chopped vegetables, and saute for 5 to 10 minutes.
3. Stir in the chilli, coriander and turmeric powders and cook for 2 minutes.
4. Add the drained bajra and dal, 5 cups of water and salt, close the cooker and cook for 4 to 5 whistles.
5. Stir in the lemon juice, scatter the chopped coriander leaves over the top and serve hot.