Bajrichi Khichdi | Bajra Khichdi: A Winter Special Recipe
Bajra (Pearl Millet) is known for its heat generating properties and so is eaten in Winter. Bajra Khichdi | Bajrichi Khichdi is a delicious, mildly spiced and nutritious dish made with Bajra and Moong Dal.
Ingredients
- 3/4 Cup Bajra
- 1/2 Cup Moong Dal I used the split version with the skin/husk
- 1 tsp Cumin Seeds
- 3-4 Nos Green Chillies
- 1 tsp Grated Ginger
- 1/4 tsp Turmeric
- 1/4 tsp Asafoetida, Hing
- 1 tbsp Ghee
- Salt to Taste
Instructions
Soaking the Bajra
- Wash and soak the Bajra in 2 cups water for at least 8 hours.
- Drain the water and set aside the soaked Bajra.
Soaking the Moong Dal
- If possible, soak the Moong Dal for 1 hour. This is an optional step. The Moong will cook even if you do not soak it but will need more time.
- Drain the water and set aside the Moong Dal.
Making the Bajrichi Khichdi | Bajra Khichdi
- In a pressure cooker or kadai, heat the ghee.
- Add the cumin seeds and wait till they start to splutter.
- Add the hing, turmeric, and slit green chillies.
- Stir-fry for a few seconds.
- Add the soaked Bajra, Moong Dal, and salt.
- Mix well.
- Add 3 cups of water.
- Pressure cook for 3 whistles or cook covered on an open flame till the Bajra Khichdi is mushy.
- Using a heavy ladle, mix well so as to mash the moong dal a bit.
- Serve the Bajra Khichdi hot topped with sonme 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.
- Many people dehusk the soaked bajra but I did not.
- You can also make a Masala Bajra Khichdi by adding tomatoes, onions, and red chilli powder.