Bajra Khichdi Recipe

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.

Course dinner, lunch

Cuisine Indian

Keyword Bajra khichdi recipe

Prep Time 10

Cook Time 40

Soaking Time 8

Total Time 8 50

Servings people

Calories 271kcal

Author Puja

Equipment

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