Rajasthani Bajra Khichdi
Veg
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.
Cuisines
Rajasthani
Haryanvi
Marwari
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | bajra (pearl millet) |
| 1/4 cup | split green gram (moong dal) |
| 1 tablespoon | ghee |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | mustard seeds |
| 1 pinch | asafoetida (hing) |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 cup | water |
| — | salt to taste |
| 1 tablespoon | chopped fresh coriander leaves |
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.