Bajra Khichdi | Bajrichi Khichdi: A Winter Special Recipe

This is the recipe for the simple Bajra Khichdi (or Bajrichi Khichdi as it is known in Maharashtra). Especially popular in winter, this Moong Dal and Bajra (Pearl Millet) dish is a filling, nutritious and warming one-dish meal.

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Bajra or Pearl Millet is a very popular in Western India; especially in Maharashtra, Rajasthan, and Gujarat. Bajra is known for its heat generating properties and so is often eaten in winter. While I make Bajra Roti (Bhajra Bhakri) often, I made Bajrichi Khichdi | Bajra Khichdi for the first time this week.

I made a very simple, mildly spiced version of the Bajra Khichdi. It tasted just like Ven Pongal but because I used the Bajra as is without grinding the texture was a tad grainy and chewy (i liked this). I ate it with some Kadhi and Rasam, though you could enjoy it by itself or with some pickle on the side.

Things to Remember While Cooking Barnyard Millet or Bajra

• Soak the Bajra well before cooking it. While 3-4 hours does the trick, I typically soak it for about 6 to 8 hours. While the bajra does not soften or swell much, the soaking does help in cooking it.
• Bajra does not need as much water as rice while cooking. This is because this millet just softens and becomes chewy on cooking and does not absorb much water. So use lesser quantity of water than in a rice-based Khichdi.
• You could crush the Bajra before or after soaking but I did not do that.
• Bajra produces quite a bit of heat in the body, so if you have high body heat (Pitta Dosha) then eat Bajra in moderation.

You could also try Masala Bajra Khichdi, a variation of this dish that uses loads of vegetables and some warming spices.

Other Millet Recipes For You to Try

Millets are quite popular in many parts of India. For the past few years, I have incorporated quite a few millets into my diet and here are some recipes I make often:

• Ragi Sankati (Sangati): Andhra Finger Millet and Rice Balls
• Kuthiraivali Pongal | Udalu Katte Pongali | Barnyard Millet Pongal
• Ragi Dosa | Nachni Dosa (Finger Millet Pancake)
• Varyache Tandul | Samo Rice
• Varai Pulav | Upma with Sama

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How to Make Bajra Khichdi or Bajrichi Khichdi

1. Soaking the Bajra
   1. Wash and soak 1/2 Cup Bajra in 2 cups water for at least 8 hours.
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   2. Drain the water and set aside the soaked Bajra.
2. Soaking the Moong Dal
   1. {Optional} Soak the Moong Dal for 1 hour. The Moong Dal will cook even if you do not soak it but will need more time.
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   2. Drain the water and set aside the soaked Moong Dal.
3. Cooking the Dal-Bajra Mix
   1. To a heavy-bottomed vessel (or directly in the pressure cooker), add the soaked bajra, moong dal and mix well.
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   2. Now add 3 cups water and 1/4 tsp turmeric, and pressure cook for 4 to 5 whistles.
   3. Let the pressure cooker depressurise naturally and then open it.
   4. Using a whisk or a ladle, mix the cooked bajra and dal mix well.
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4. Making the Bajrichi Khichdi | Bajra Khichdi
   1. In a heavy-bottomed vessel, heat 1/2 tsp ghee.
   2. Add 1/2 cumin seeds and stir-fry till they start to change colour.
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   3. Add 1 finely chopped green chilli, 1/2 tsp grated ginger, a pinch of turmeric, and 1/4 tsp Asafoetida.
   4. Stir-fry for a few seconds.
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   5. Add the cooked and mashed Bajra-Moong Dal mix, and some salt.
   6. Mix well and cook for about 5 minutes. If the Bajra Khichdi is too thick, add some water and mix well.
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5. Serve the Bajra Khichdi hot topped with some ghee and with some Kadhi, Dahi, Papad or Pickle on the side.

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I had first posted this recipe for in December 2016 and am updating it now with new pictures and better tips.

Recipe for Bajra Khichdi

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Bajra Khichdi | Bajrichi Khichdi: A Winter Special Recipe

Aruna

Bajra (Pearl Millet) is known for its heat generating properties and so is eaten in Winter.

Bajra Khichdi (aka Bajrichi Khichdi in Maharashtra) is a delicious, mildly spiced and nutritious dish made with Bajra and Moong Dal.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Soaking Time 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Course Brunch, Dinner, Lunch

Cuisine Gluten Free, Gujarati, Indian, Maharashtrian, Rajasthani, Vegetarian

Servings 2 People

Calories 372 kcal

Ingredients

  

1x2x3x

• 1/2 Cup Bajra (Pearl Millet)
• 1/3 Cup Moong Dal
• 1/2 tsp Cumin Seeds
• 1 Green Chilli (Finely Chopped)
• 1/2 tsp Grated Ginger
• 1/4 tsp Turmeric
• 1/4 tsp Asafoetida, Hing
• 1/2 tsp Ghee
• 3 Cups Water
• Salt to Taste

Instructions

 

Soaking the Bajra

• Wash and soak 1/2 Cup Bajra in 2 cups water for at least 8 hours.
• Drain the water and set aside the soaked Bajra.

Soaking the Moong Dal

• {Optional} Soak the Moong Dal for 1 hour.

  Note: The Moong Dal will cook even if you do not soak it but will need more time.
• Drain the water and set aside the soaked Moong Dal.

Cooking the Dal-Bajra Mix

• To a heavy-bottomed vessel (or directly in the pressure cooker), add the soaked bajra, moong dal, 1/4 tsp turmeric, and 3 cups water.
• Pressure cook for 4 to 5 whistles.
• Let the pressure cooker depressurise naturally and then open it.
• Using a whisk or a ladle, mix the cooked bajra and dal mix well.

Making the Bajrichi Khichdi | Bajra Khichdi

• In a heavy-bottomed vessel, heat 1/2 tsp ghee.
• Add 1/2 cumin seeds and stir-fry till they start to change colour.
• Add 1 finely chopped green chilli, 1/2 tsp grated ginger, a pinch of turmeric, and 1/4 tsp Asafoetida.
• Stir-fry for a few seconds.
• Add the cooked and mashed Bajra-Moong Dal mix, and some salt.
• Mix well and cook for about 5 minutes.

  Note: If the Bajra Khichdi is too thick, add some water and mix well. If it has too much water, cook on a low flame while stirring constantly.

Serving Suggestions

• Serve the Bajra Khichdi hot topped with some ghee and with some Kadhi, Dahi, Papad or Pickle on the side.

Notes

• You could crush the soaked bajra or coarse grind it to get a smoother texture. I did not do this.
• You can also make a Masala Bajra Khichdi by adding tomatoes, onions, and red chilli powder.
• The Bajra Khichdi tends to thicken when left to rest for a while. Add a little hot water and mix well just before reheating and serving.

Nutrition

Calories: 372 kcalCarbohydrates: 64 gProtein: 16 gFat: 6 gSaturated Fat: 2 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gCholesterol: 6 mgSodium: 767 mgPotassium: 201 mgFiber: 5 gSugar: 2 gVitamin A: 74 IUVitamin C: 6 mgCalcium: 56 mgIron: 6 mg

Keyword Bajra Khichdi, Bajre ke Khichdi, Bajrichi Khichadi, Bajrichi Khichdi, Khichdi, Millet Recipes, Pearl Millet, Rajathani Bajra Khichdi, Winter Recipe

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!