Rajasthani bajra khichdi

"Heaven here art thou in the bowl of khichadi!" 
Sounds weird to hear that, but it is true. Very few things give as much comfort as a hot bowl of khichidi. Which must be why, when I discovered a bottle of bajra in a forgotten shelf of my cupboard, I thought not of my regular bajra dish, but of looking for a bowl of pure comfort. I found it in this Rajasthani khichdi- just six ingredients (excluding water and salt), but it sure packs a punch.
 

1/3 cup whole bajra washed well, and soaked overnight
3 tbsp dhuli moong dal
Salt to taste

Ghee
1/2 tsp jeera
Hing pwd
1 red chilli

Pressure cook the bajra and moong with about 1 1/2 cups water, and salt to taste, for 2 whistles (lower flame after first whistle and wait for the second).
Roughly pound the cooked bajra-moong mixture so it gets a bit mushy

Heat ghee in a vessel, add jeera, red chillie and hing, and pour over the bajra-moong dal mix.
Serve with dahi or meethi kadhi