Bajra khichdi recipe is a wholesome one-pot meal made with pearl millet, moong dal, and basic Indian spices. It’s hearty, easy to digest, and packed with the earthy flavour of millets.
This is a great option for anyone looking for a healthy twist to regular khichdi. Perfect for lunch or dinner, especially when you want something light yet filling. (step-by-step-recipe-video)
About Bajra Khichdi Recipe:
Bajra khichdi recipe was something I had only heard of, until I tried it myself.
Bajra (pearl millet) had been lying in my kitchen for weeks. I wasn’t sure how to use it, and every day, some other recipe took its place.
But one simple afternoon, I finally gave it a try.
And what came out of the pressure cooker was not just a meal. It was comfort in a bowl.
This bajra khichdi recipe is a wholesome mix of bajra, split green moong dal, basic spices, and some everyday vegetables.
It’s slow-cooked in a pressure cooker until everything melts together into a warm, satisfying khichdi.
The beauty of this dish lies in its simplicity. It doesn’t ask for any fancy ingredients, just a little patience (yes, bajra takes a few extra whistles to cook).
But once ready, each bite feels earthy, nourishing, and surprisingly filling.
If you’re new to millets, this is a great starting point. It’s perfect for a light lunch or dinner, and a wonderful way to include more millet khichdi in your everyday meals.
This pressure cooker bajra khichdi comes together easily and needs very little effort. Once you try it, you’ll want to make it on repeat.
Serving Suggestion:
Serve hot with a spoon of ghee on top.
A side of curd, roasted papad, or mango pickle pairs beautifully.
You can also enjoy it plain, it’s that comforting.
Storage Suggestion:
Best enjoyed fresh.
You can refrigerate leftovers for a day and reheat with a splash of water.
Avoid freezing as the texture may change.
Pro Tips:
Soak the bajra overnight. It helps them cook faster and evenly.
Roast the grains lightly in ghee before pressure cooking, this step adds depth to the flavor.
Add seasonal vegetables like carrots, beans, or peas for texture and nutrition.
The khichdi thickens as it cools, adjust water while reheating.
A garlic tadka poured on top before serving enhances the overall taste.
Why You Should Try This Bajra Khichdi Recipe:
It’s a healthy bajra khichdi that’s high in fiber and easy on the stomach.
Great for winter days, post-festive detox meals, or when you just want something light and satisfying.
A comforting twist to your usual dal-chawal, it’s also diabetic-friendly and naturally gluten-free.
Even if you’re trying bajra moong dal khichdi for the first time, this version is beginner-friendly.
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Basic Ingredients Used to Make this Recipe:
Bajra (Pearl Millet): The star of this recipe. Bajra is rich in fiber and iron, making the khichdi hearty and filling. It adds a slightly nutty flavour and a comforting texture to the dish.
Split Green Moong Dal: A light and easy-to-digest lentil that balances the heaviness of bajra. It gives the khichdi a creamy consistency and adds plant-based protein.
Ghee: Used for roasting and tempering. Ghee enhances the aroma, adds richness, and helps in better digestion of millets.
Jeera (Cumin Seeds): A simple but essential spice that gives the khichdi its earthy flavour. It also helps with digestion.
Hing (Asafoetida): Adds depth of flavour and helps reduce bloating, especially when using lentils and millets.
Garlic: Gives warmth and a rustic touch to the khichdi. Also known for its gut-friendly and anti-inflammatory properties.
Onion and Tomato: They form the base of the masala, adding both sweetness and tang. Tomatoes also add a bit of acidity that lifts the flavour of bajra.
Vegetables (Carrot, Beans, Green Peas): These make the khichdi colourful, nutritious, and more filling. You can use any seasonal veggies of your choice.
Spices (Turmeric, Red Chilli Powder, Coriander Powder): Basic Indian masalas that bring warmth, colour, and flavour to the khichdi.
Salt and Water: Salt brings all the flavours together. Water helps cook everything into a soft, comforting consistency.
Bajra Khichdi Recipe
Ingredients
For Khichdi:
- 1 cup Bajra Pearl Millet
- ¼ cup Split Green Moong Dal
- 2 tbsp Ghee
- 1 tsp Jeera Cumin Seeds
- 1 inch Cinnamon stick
- 1 Bay leaf
- 1-2 nos Dry Red Chilli
- ½ tsp Hing Asafoetida
- 1 tbsp Garlic chopped
- ½ cup Onion chopped
- 2 tsp Salt adjust to taste
- ½ cup Tomato chopped
- 1 tsp Turmeric Powder
- 1 tsp Coriander Powder
- ½ cup Carrot chopped
- ½ cup Green Peas
- Water as required
- Coriander leaves handful, chopped
For Tadka (Tempering):
- 1 tbsp Ghee
- 1 tsp Hing Asafoetida
- ½ tbsp Garlic chopped
- 1 tsp Kashmiri Red Chilli Powder
Instructions
- Rinse the bajra and soak overnight.
- Now add moong dal and rinse both togeather. Drain excess water.
- Heat 1 tbsp ghee in kadai.
- Add bajra and moong to it and roast until the nice aroma comes.
- Now heat 1 tbsp ghee in a pressure cooker.
- Add jeera, cinnamon stick, bay leaf and whole dry red chilli.
- Now add hing, garlic, green chilli and saute.
- Then add onion, salt and tomato.
- Cook until mushy.
- Now add turmeric and cook until raw smell goes.
- Now add carrot, green peas, coriander powder and cook for few minutes or until the raw smell of coriander goes off.
- Now add water as needed. (I have added 6 cups of water to it, you can check after few whistle , if not cooked add more water and cook for few more whistle.)
- Once cooked well and the pressure has released naturally, open the cooker and gently mash the khichdi a little using the back of a spoon or ladle.
- Then add chopped coriander leaves to it.
- Now in a tadka pan, add ghee.
- Add chopped garlic and kashmiri red chilli powder.
- Add this tadka to prepared khichdi and mix everything well.
- Serve hot.
Nutrition
Frequently Asked Question About this Millet Khichdi:
Is bajra khichdi heavy to digest?
Not at all. When cooked well with moong dal, it’s very soothing and easy on the stomach.
Can I make this khichdi without a pressure cooker?
Yes, but it will take longer. You’ll need to cook the bajra on a low flame until soft.
What other dal can I use instead of moong dal?
You can try masoor dal or toor dal, but green moong is the lightest and pairs best.
Can I skip vegetables?
Absolutely. The khichdi tastes great even without any vegetables.
Can this be given to kids or elderly people?
Yes, just cook it until very soft and avoid too much spice in the tadka.
You Might Also Want to Try:
Kodo Millet Laddoo
Ragi Thekua
Ragi Murukku Recipe
Ragi Ladoo
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