Soak 500 grams bajri in 3 cups of water or till just immersed. Keep it for 2-3 hours. Strain the water. Spread the bajri on a cloth for about 2 hrs to dry. Rub it with the cloth to dry it further. It should get absolutely dry.
Grind it in a dry grinder to get coarse flour (for few seconds).
Sieve this flour through 3 separate type of sieves -
First, through a very fine sieve to get a fine flour. Put the remaining through a little bigger sieve to get flour of a medium coarse texture. The remaining flour in the sieve is the coarsest. Mix this coarsest flour with the arhar dal, chana dal, groundnuts and 2 liters of water. Pressure Cook for 3-4 whistles.
Meanwhile, boil the medium fine flour with approx. 2 litres of water till done (do not Pressure-cook). Press a spoonful of it between fingers to find out if done. Should press easily.
Now mix this with the pressure cooked mixture.
Lastly, add the fine bajri flour slowly in the mixture. Stir constantly to avoid lump formation.
Add green chilli, ginger, salt, and turmeric.
Heat a little oil in a small wok. Add the seasoning. When mustard seeds splutter, add it to the mixture.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.