Bajra khichadi

For the longest time, I used to either eat the dinner leftovers for lunch, or buy something greasy. And then I discovered this delicious bajra khichadi, and realized that making it is less trouble than walking to the mithaiwala to buy lunch. Since then, I have been making this at least once a week. Naturally, I end up customising it each time, depending on what is available at home, so the recipe will be a bit of an approximation.

1 measure bajra soaked overnight
1 tsp jeera
1 onion chopped
1 green chilli
Assorted veggies
Salt to taste
1 tsp cooking oil
 
Soak whole bajra overnight, and cook it for a single whistle in the pressure cooker. Heat some oil in a pan, add jeera/ cumin. After it finishes spluttering, add chopped onion and chillies, and fry till it turns translucent. Add peas and any other veggies you might want to experiment with. Add cooked bajra and salt to taste. Cover and let it cook on low heat for 2-3 minutes.
You can have it as it is, or with curds or a pachidi/ raita.