| • | Soak 100 gms bajra for about an hour.
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| • | Remove the husk by grinding coarsely in a mixer at a low speed.
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| • | Mix moong dal when it turns completely husk free.
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| • | Transfer the contents in a force cooker with water and salt.
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| • | Cook for 10 minutes.
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| • | Add red-hot water if required.
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| • | Mix red-hot ghee.
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| • | Bajra Khichdi is ready to serve.
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