Rajasthani Bajra Khichdi
Broken pearl millet and moong dal cooked together with ghee, cumin, and turmeric into a thick, warming porridge — the desert version of khichdi, made with bajra rather than rice because bajra was the grain that grew in Rajasthan's arid soil. A winter staple in rural Rajasthani homes; the bajra's earthy, slightly bitter character and its warming properties make it specifically suited to cold desert nights. Finished with a generous pour of ghee and served with kadhi or yogurt; the bajra khichdi is the food of sustenance in the harshest conditions of the desert, carrying deep associations with rural Rajasthani cooking.
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Recipe
Ingredients
|
1 cup | Bajra , pearl millet |
|
1/4 cup | Green Gram , split, moong dal |
|
1 tablespoon | Ghee |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Mustard Seed |
|
1 pinch | Asafoetida |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
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1 cup | Water |
|
— | Salt , to taste |
|
1 tablespoon | Cilantro , chopped, fresh |
Instructions
- 1 Wash the bajra thoroughly and soak it in water for 6-8 hours or overnight.
- 2 Drain the water from the soaked bajra and set aside.
- 3 Wash the moong dal and drain the water.
- 4 Heat ghee in a pressure cooker over medium heat.
- 5 Add cumin seeds and mustard seeds, allowing them to splutter.
- 6 Add a pinch of asafoetida and stir briefly.
- 7 Add the drained moong dal and sauté for 2-3 minutes.
- 8 Add turmeric powder, red chili powder, and salt. Stir well.
- 9 Add the soaked and drained bajra to the cooker and mix everything together.
- 10 Pour in 1 cup of water and stir to combine.
- 11 Close the pressure cooker lid and cook on medium heat for 4-5 whistles.
- 12 Allow the pressure to release naturally before opening the lid.
- 13 Garnish with chopped fresh coriander leaves before serving.
Tips
For a richer flavor, you can add a dollop of ghee on top before serving.