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Bajra Khichdi from Rajasthan, known as Bajrichi Khichdi in Maharashtra, made with moong dal and bajra.

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
Cook Time 20 minutes
Soaking Time 8 hours
Total Time 8 hours 30 minutes
Course Brunch, Dinner, Lunch
Cuisine Gluten Free, Gujarati, Indian, Maharashtrian, Rajasthani, Vegetarian
Servings 2 People
Calories 372 kcal
Ingredients
  
  • 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!