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.
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.