Yet another month rolls by and today we are starting this month’s blogging marathon. Big difference for me is I’m joining the lovely BM gals only 2 weeks this month, because it is vacation time and we are packing for a month long trip to India — yay!!!!!! I wanted to skip this month altogether, but Valli’s themes pulled me in.
Millets are an ancient cereal cultivated in the dry climates of Africa and northern China. Interestingly millets were the staple food of Indian, Chinese and Korean civilizations. There are about 6000 varieties of millet throughout the world with grains varying in color. Foxtail millet is one of the oldest varieties.
Today’s recipe has been on my to-make list since the last mega marathon we had in April. Bajra/ Pearl Millet/ Sajjalu was one of the most popular ingredient used in Haryana cuisine. I bought some bajra and made this khichdi.
It takes a while to cook bajra, using the pressure cooker is one of the quickest methods. This is a very hearty and filling meal. Both my kids loved it too. I added some mixed veggies to the dish to make it more substantial. Recipe adapted from PJ’s blog:
