Where it comes from
Rajasthani winter food, eaten with ghee, jaggery and buttermilk. Bajra carries eight times the iron of rice and grows on almost no water — the reason it fed the Thar for centuries.
Method
- 1
Pound the bajra
10:00Traditionally the soaked millet is pounded lightly to loosen the husk, then rinsed. Skip if using pearled bajra.
- 2
Pressure cook
30:00Cook bajra and moong with turmeric and salt until soft and porridge-like.
- 3
Ghee tadka
05:00Crackle cumin, hing and ginger in ghee and stir through.
- 4
Serve
03:00Ladle into bowls with more ghee, a lump of jaggery and cold buttermilk.
Cook's notes
- Soaking is essential — unsoaked bajra never softens properly.
- Keep it loose; it thickens dramatically as it stands.
