Bajra Khichdi Recipe
Bajra Khichdi Recipe
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- Prep Time:20 minutes
- Cook Time: 25-30 minutes
Total Time
45-50 minutes
Servings: 2-4
Cuisine: Indian
Ingredients
- 1 cup Bajra (Pearl Millet), soaked overnight
- 1/2 cup Moong Dal (split green gram), washed and drained
- 1 medium Onion (finely chopped)
- 1 small Tomato (chopped)
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Asafoetida (hing)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Red Chili Powder (optional)
- 1 tablespoon Ghee (clarified butter)
- 4 cups Water
- Salt (to taste)
- Fresh Coriander Leaves (for garnish)
- Ghee or Butter (for serving)
DIRECTIONS
- Prepare Bajra: After soaking the bajra overnight, drain and coarsely grind it in a blender or food processor. This step is important to make the bajra more digestible and faster to cook.
- Cook the Khichdi: Heat ghee in a pressure cooker or heavy-bottomed pot. Add cumin seeds and let them crackle. Then add asafoetida and chopped onions, sautéing them until golden. Add chopped tomatoes and cook until they become soft and mushy. Stir in the turmeric powder, coriander powder, and red chili powder. Cook the spices for a minute.
- Add Bajra and Moong Dal: Add the coarsely ground bajra and washed moong dal to the pot. Stir everything well, coating the grains with the spices.
- Add Water and Pressure Cook: Pour in 4 cups of water and season with salt. Close the lid of the pressure cooker and cook for 4-5 whistles (about 15-20 minutes). If using a regular pot, simmer for about 40-45 minutes until the bajra and dal are tender.
- Garnish & Serve: Once the pressure releases, open the lid and give the khichdi a good stir. Garnish with fresh coriander leaves. Serve hot with an extra dollop of ghee or butter on top, alongside yogurt, pickle, or papad.
NOTES
Few Swaps:
- Replace ghee with olive oil for a lighter, vegan-friendly version.
- Use quinoa or brown rice in place of bajra for a different texture and nutritional profile, while still keeping the dish gluten-free.
- Add spinach or kale to increase the nutrient content and add a pop of green to the dish.
