Bajra–Sago Khichdi

Ingredients

• Pearl millet / bajra – ½ cup
• Sago – ½ cup
• Water – for soaking and cooking
• Potato – 1 small, diced
• Green peas – ¼ cup, optional
• Cumin – 1 tsp
• Ginger – 1 tsp
• Green chilli – 1
• Ghee – 1 tbsp
• Salt – as needed
• Lemon juice – 1 tbsp

Method

1. Rinse bajra and soak it for at least 4 hours or overnight. Soak sago separately in just enough water for 4 to 6 hours until fully soft.
2. Pressure-cook or boil the bajra until tender but not mushy; drain excess water if needed.
3. Heat ghee in a wide pan and crackle cumin. Add ginger, chilli, potato and optional peas and cook until the vegetables are tender.
4. Add the cooked bajra and salt and toss for 2 minutes so it picks up the tempering.
5. Add the drained sago last. Cook over low heat, folding gently for 4 to 6 minutes until the pearls are hot and tender.
6. Do not keep cooking once the sago is done; excess heat makes the mixture sticky.
7. Switch off, add lemon juice and rest uncovered 2 minutes before serving.
8. This is a catalogue-style North Indian grain-and-sago combination, not a single documented traditional regional khichdi.