Soak bajra in water for 2 hours.
After that put it in the pressure cooker and 2 bowl of water in it.
Add salt in it.
Now cover the cooker with the lid.
Pressure cook it for 2 whistles.
And after that simmer the gas for hour.
After one hour, open the lid and stirr it with the laddle.
Now again add one bowl of water to it and switch on the flame.
Simmer the gas.
Stirr it continously afyer ever five mins till the bajra khichdi is not done.
When it starts becoming soft and gets thickened little bit, then again stirr it with laddle.
See the consistency of water.
If needed then add more water if required.
Stirr continously so that it does not get burnt from the bottom.
When it gets cooked, switch off the flane.
Now for tempering, take small pan.
Heat it and add ghee to it.
Now add hing and jeera.
When starts getting spluttering, pour this on the Bajra Khichdi.
Mix it well.
Serve it with lassi aur chhaach.
When serving, garnish it with chopped corriander leaves.
I have garnished it with corriander leaves and cooked peas to make it more tasty or you can say veg bajra khichdi.
