Bajra ni Ghooghri (Tempered Whole Pearl Millet)

Ingredients

• whole bajra (pearl millet) — 1 cup
• water (for pressure cooking: about one knuckle deep above the grain)
• oil — 2 tbsp
• mustard seeds (rai) — 1/2 tbsp
• curry leaves — 5-6 leaves
• asafoetida — 1/4 tbsp
• ginger, garlic and green chillies — 2-3 tbsp (minced together)
• turmeric powder (haldi) — 1/2 tbsp
• salt (to taste)
• lemon juice (to taste)
• sugar (to taste; optional)
• coriander leaves (chopped, to garnish)

Method

1. Wash the bajra and leave it to soak overnight.
2. Drain, then pressure cook it in water about one knuckle deep above the grain, for roughly 5 to 6 whistles. The grains should be cooked but not mushy. Drain and let them cool a little.
3. Heat the oil in a kadai over medium heat and add the mustard seeds. When they pop, add the curry leaves, asafoetida and the ginger-garlic-chilli mixture and stir for 30 seconds.
4. Tip in the cooked bajra and mix well, then add the turmeric, salt, lemon juice and sugar if using.
5. Cover and cook for 7 to 10 minutes, sprinkling in a little water if it starts to stick, so the flavours blend. Switch off and let it stand for a while.
6. Garnish with coriander and serve with any flatbread.