Bajre Ki Khichdi
Veg
Pearl millet (bajra) cooked with moong dal or alone into a thick, earthy porridge — a Haryanvi cold-weather staple eaten with mustard oil and a spoonful of makhan. Heartier and more filling than rice-based khichdi, it sustains farm workers through long winter days.
Cuisines
Kutchi
Kathiyawadi
Rajasthani
Haryanvi
Marwari
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | bajra (pearl millet) |
| 1/4 cup | split green gram (moong dal) |
| 1 cup | water |
| 1 cup | buttermilk |
| 1 tablespoon | ghee |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| — | salt to taste |
Instructions
- 1 Wash the bajra thoroughly and soak it in water for about 4-5 hours or overnight.
- 2 Drain the water from the soaked bajra and coarsely grind it using a mortar and pestle or a grinder.
- 3 Wash the moong dal and keep it aside.
- 4 In a pressure cooker, heat ghee on medium flame.
- 5 Add cumin seeds and let them splutter.
- 6 Add a pinch of asafoetida and sauté for a few seconds.
- 7 Add the coarsely ground bajra and moong dal to the cooker.
- 8 Stir in turmeric powder, red chili powder, and salt.
- 9 Pour in the water and buttermilk, and mix everything well.
- 10 Close the lid of the pressure cooker and cook for 4-5 whistles or until the bajra and dal are cooked thoroughly.
- 11 Allow the pressure to release naturally before opening the cooker.
- 12 Stir the khichdi well and serve hot with a dollop of ghee on top.
Tips
For a richer taste, you can add a handful of chopped vegetables like carrots or peas.