Traditional Rajasthani preparation of Pearl millet and spices finished with clarified butter
Sprinkle a little water on the millet grains and keep aside for 30 minutes.
Lightly pound to split the grains. Pass through a sieve to remove the skin.
Heat the clarified butter in a pan, add onion, ginger, garlic and green chilies. Now add all the dry spices. Sauté for about 10 mins.
Add soaked bajra and cook on low flame until the bajra is soft and water is absorbed cook on a low flame until the bajra is soft and the water is absorbed.
Garnish with chopped green coriander, ginger and red chili. Serve hot with fried onion.
Preparation Time: 30mins
Cooking Time: 30mins
To Serve; 2-3
