Ingredients : 1cup bajra
1/4 cup moth daal
Desi ghee or til(seasom oil) oil
Water 4 cups
Salt according to ur taste
Method: 1 wash Bajra. And keep it for 3-4 hours.
2 .keep bajra in okhali and work with musal till separate the outer layer of Bajra. Separate the skin(outer layer) of bajra
3. Wash moth daal.
4.in a degachi(rajasthani cooking pot) boil water and pour the bajra and moth daal and salt.bring to boil. . Cook for 1 hour on low flame. Add some ghee/seasom oil during cooking. U can add some more hot water as requirement.
5.serve with lots of ghee or seasom oil according to ur taste. Garlic chutney taste best with kheech.
Note:mix kheech and ghee with ur fingers for some minutes then eat u will get best authentic taste.
