Bajra Khichdi Recipe
Discover the rustic charm of traditional Indian cuisine with the Bajra Khichdi recipe. This wholesome dish, made with pearl millet (bajra), lentils, and aromatic spices, is perfect for cold winter nights or a healthy meal any time of the year. Bajra Khichdi is packed with nutrients, offering a warm, comforting experience that’s easy to prepare and delicious to savor. Whether you’re seeking a nutritious meal or a comforting bowl of goodness, this recipe delivers taste, health, and tradition in every bite.
Equipment
- Pressure cooker
- Ladle
- cooking pan
Ingredients
- 1 cup bajra (pearl millet), soaked for 4 hours
- 1/2 cup moong dal (yellow split gram)
- 1 tablespoon ghee (clarified butter)
- 1 teaspoon cumin seeds
- 1/2 teaspoon asafoetida (hing)
- 1 inch ginger, finely chopped
- 1 green chili, chopped
- 1 cups water
- Salt to taste
- Optional: Chopped vegetables (carrots, peas, potatoes)
Instructions
- Rinse the soaked bajra thoroughly and set it aside.
- In a pressure cooker, heat ghee over medium heat. Add cumin seeds and let them splutter.
- Add asafoetida, chopped ginger, and green chili. Sauté for a minute until fragrant.
- Add the bajra and moong dal to the cooker and stir well.
- Add 4 cups of water and salt. Mix thoroughly.
- If adding vegetables, mix them in now.
- Close the lid and pressure cook for 4-5 whistles, or until the bajra and dal are well-cooked.
- Once the pressure releases, open the cooker and check the consistency. Add more water if needed.
- Serve hot with a dollop of ghee on top, accompanied by yogurt or pickle.
Notes
- Soaking bajra softens it and reduces cooking time.
- You can use a combination of moong dal and chana dal for added flavor and texture.
- Adjust the spice level by increasing or decreasing the green chilies.
