First, roast the Bajra flour until it releases a delightful aroma. Then, in a
mortar, crush green chillies, cumin seeds, and coriander leaves into a coarse
paste
Start by heating water in a pan. Then, add the crushed paste, salt, curry leaves,
and a little oil. Once the water begins to boil, gradually add the flour while
continuously stirring with a wooden spoon to prevent lumps from forming.
Cover the pan and let it cook on low flame for a few more minutes.
While the khichu is cooking, heat oil in a separate pan for tempering. Once the
oil is hot, add mustard seeds, asafoetida, chopped garlic, and sesame seeds.
Let them splutter. Turn off the heat, add chili powder, and mix well. Finally,
pour this tempering over the khichu and serve piping hot.
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