Bajra Khichdi is a traditional Indian dish that offers a wholesome and nutritious meal. This Rajasthani-style dish is prepared using pearl millet, moong dal, vegetables, and a blend of basic Indian spices. It constitutes a healthy meal that is not only easy to digest but also highly beneficial for the body. Typically served during dinner alongside curd and a choice of pickle, it can also be enjoyed during lunchtime with or without modifications. The beauty of this recipe lies in its simplicity, as it utilizes ingredients commonly found at home. Give this no-fuss recipe a try!
The key to making tasty bajra masala khichdi at home are
- Firstly, I made khichdi with whole bajra (pearl millet). Whole bajra grains require so much time to soak, and its outer layer gives a slightly brown color to the khichdi. Therefore, I ground moist bajra grains in a mixer jar using pulse grinding and then sieved it to remove the outer layer.
- For the khichdi mixture, I used bajra and green moong dal. You can use yellow moong dal or any other lentils; however, the proportion of dal should be half that of bajra.
- The water ratio in this khichdi is 2 times the amount of bajra and lentils combined, resulting in a soft, slightly thick consistency for the final dish. You can increase the amount of water if you prefer a porridge-like consistency.
- You can add vegetables according to your taste and choice to make the khichdi more nutritious.
- Lastly, if you are serving the khichdi once it has cooled, make sure to add hot water to achieve a watery consistency. Over time, khichdi tends to thicken due to the dals, and the spice flavors may become more concentrated.
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Recipe Video
Bajra khichdi recipe | bajre ki khichdi | Bajra masala khichdi
Ingredients
For pressure cooker
- 1 cup bajra
- ½ cup green moong dal
- 3 cup water
- ½ tsp turmeric powder
- Salt to taste
- 1 tbsp ghee
For bajra masala khichdi
- 2 tbsp oil
- 2 tbsp ghee
- 1 tsp cumin seeds
- Pinch of hing
- 2 dry red chilli
- ½ cup onion
- 2 green chilli slits
- 1 tbsp ginger-garlic paste
- ¼ cup potato pieces
- ¼ cup carrot pieces
- ¼ cup green peas
- Salt to taste
- ½ cup chopped tomatoes
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ¼ tsp garam masala
- ½ cup water or as required
- Coriander leaves
- Ghee
Instructions
To prepare Bajra for Khichdi:
- Wash 1 cup of Bajra with water, drain the water, and allow it to dry slightly.
- Add the dried Bajra into a mixture jar and grind it using the pulse grinding function until it's coarsely ground. Bajra should be divided into two pieces while grinding.
- Sieve the ground Bajra to remove its outer layer, leaving the Bajra ready for Khichdi. (Refer to the video for visual instructions.)
To pressure cook the Khichdi mixture:
- In a pressure cooker, add 3 cups of water and heat it slightly.
- Add ½ cup of soaked green moong dal, followed by gradually adding the ground Bajra while stirring continuously.
- Now, add ½ tsp of turmeric powder, salt to taste, and 1 tbsp of ghee. Mix everything well.
- Cover the pressure cooker with its lid and pressure cook the Khichdi mixture on medium flame for 5 whistles.
- Allow the pressure cooker to cool down naturally. Once cooled, open the lid to find the Khichdi properly cooked.
To prepare the Masala Khichdi:
- In a separate pan, heat 2 tbsp of oil and 2 tbsp of ghee.
- Add 1 tsp of cumin seeds, a pinch of hing, and 2 dry red chillies. Sauté until fragrant.
- Add ½ cup of onions and sauté until translucent.
- Incorporate 2 green chillies (slit) and 1 tbsp of ginger-garlic paste. Sauté until aromatic.
- Introduce ¼ cup of potato pieces, ¼ cup of carrot pieces, and ¼ cup of green peas. Season with salt and mix well.
- Cover and cook the vegetables over medium-low flame until they slightly soften.
- Add ½ cup of tomatoes and sauté until they slightly soften.
- Now, add ½ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, ¼ tsp garam masala, and a splash of water. Sauté the spices.
- Incorporate the cooked Khichdi mixture and mix thoroughly.
- Add ½ cup of water and let the Khichdi simmer on low flame for 5 minutes.
- Garnish with coriander leaves and a dollop of ghee.
- Serve the hot Bajra Khichdi with buttermilk and papad.
Notes
- The proportion of green moong dal should be half that of bajra.
- Dry the bajra slightly so that it will easily grind in the mixture jar.
- Grind the bajra using the pulse grinding setting.
- Gradually add the bajra into water to prevent lumps from forming.
- Cook on medium flame for 5 whistles.
- Cover and cook the vegetables on low flame until they become slightly soft.
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