Bajre Ki Khichdi

Bajre Ki Khichdi

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

Bajra 1 cup Bajra , pearl millet
Green Gram 1/4 cup Green Gram , split, moong dal
water 1 cup Water
buttermilk 1 cup Buttermilk
ghee 1 tablespoon Ghee
Cumin 1 teaspoon Cumin , seeds
asafoetida 1 pinch Asafoetida
turmeric powder 1 teaspoon Turmeric powder
red chili powder 1 teaspoon Red chili powder
salt — Salt , to taste

Instructions

  1. 1 Wash the bajra thoroughly and soak it in water for about 4-5 hours or overnight.
  2. 2 Drain the water from the soaked bajra and coarsely grind it using a mortar and pestle or a grinder.
  3. 3 Wash the moong dal and keep it aside.
  4. 4 In a pressure cooker, heat ghee on medium flame.
  5. 5 Add cumin seeds and let them splutter.
  6. 6 Add a pinch of asafoetida and sauté for a few seconds.
  7. 7 Add the coarsely ground bajra and moong dal to the cooker.
  8. 8 Stir in turmeric powder, red chili powder, and salt.
  9. 9 Pour in the water and buttermilk, and mix everything well.
  10. 10 Close the lid of the pressure cooker and cook for 4-5 whistles or until the bajra and dal are cooked thoroughly.
  11. 11 Allow the pressure to release naturally before opening the cooker.
  12. 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.