There are some things that bring a deep, deep sense of fulfillment during winter. Bajra khichdi is one of them. It just needs to be planned ahead due to the soaking time.

Serves 2
Cooking Time: 30 min

Ingredients:

1/2 cup bajra
1/2 cup mung dal
2 cups water
1 tbsp mustard oil
1/2 tsp jeera (cumin seeds)
1/2 tsp haldi (turmeric powder)
a pinch of hing (asafetida)
1 small potato, peeled and chopped
1 small carrot, peeled and chopped, 
1/2 cup peas

Procedure

• Soak bajra overnight, combine with mung dal, water and pressure cook for 4 whistles.  (Note: Some people like to pulse the bajra in a blender a few times before cooking, to crush it. I skipped this step and liked the crunch. Up to you what you like)
• Heated some mustard oil, added jeera and when it splutters, add hing and haldi
• Then add chopped potatoes, carrots and peas. 
• Cook until done and mix it into the khichdi. 
• Serve with a dollop of ghee and gud dahi or crispy pakodas 🙂 I added some raw sliced onions, and sliced ginger and chili with salt and lemon juice.

Most internet recipes talk about only bajra and dal but I wanted some more nutrition in it. Hence the veggies.