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A serving of Bajra Khichdi with fresh turmeric pickle and yogurt. This recipe is perfect for cold winter days.
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5 from 6 votes

Bajra Khichdi Recipe

Try this easy Bajra Khichdi recipe. It uses Pearl Millet, lentils and spices. Perfect for a warm meal in winter and gut health.
Prep Time10 minutes
Cook Time25 minutes
Soaking time:6 hours
Total Time6 hours 35 minutes
Course: Brunch, Dinner, Lunch
Cuisine: Indian
Keyword: Millets, One-pot Meals, Pearl Millet Recipes
Servings: 5 people
Calories: 0.122kcal
Author: ArchanaPotdar

Equipment

  • 3 Bowls to soak Bajra, moong dal etc
  • 1 Pressure cooker to cook
  • 2 Spoons and Ladles
  • Plates to serve

Ingredients

  • 1 cup bajra soaked overnight
  • ½ cup moong dal split

Tempering:

  • 1 teaspoon oil
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 cloves

Veggies:

  • 1 onion chopped fine
  • 2 Tomatoes chopped fine
  • 5-10 french beans
  • 1 carrot
  • 1 cup green peas
  • 2 green chillies slit, optional

The Herbs and Spices:

  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon garam masala optional
  • 1 teaspoon dhaniya jeera powder
  • ½ teaspoon red chilli powder
  • 5 cups water
  • salt to taste

Garnish:

  • 1-2 tablespoon ghee
  • 1 tablespoon Coriander leaves chopped

Instructions

Prepping the Bajra and Moong Dal:

  • Soak bajra overnight.
  • After rinsing the bajra, I pulse it in the morning mixer, making cooking easier and quicker. This is an optional step.
  • In the morning, rinse and soak the moong dal.

The Tempering:

  • Heat oil in the pressure cooker, lower the flame and splutter the cumin seeds.
  • Add the bay leaf, cinnamon, cloves and stir.

Stir-frying the Veggies:

  • Add the ginger and garlic paste and onions. Raise the flame to medium and stir fry till they soften.
  • Add the tomato, reduce the flame, and cook till the tomatoes soften.
  • Mix in the French beans, carrots, and peas.
  • Add the drained bajra and moong dal.
  • Add turmeric, garam masala (if uisng), dhaniya jeera powder, red chilli powder, green chilles (if uisng), salt and mix well.

Pressure Cooking the Khichdi:

  • Add water close the pressure cooker and pressure cook for 4-5 whistles.
  • Let the pressure drop naturally then open the cooker.

Garnishing and Serving:

  • There will be some water, but do not worry - the khichdi will absorb it. Add the ghee and coriander leaves to the khichdi and mix well.
  • Serve with dahi, roasted papad and pickle.

Video

Nutrition

Serving: 150g | Calories: 0.122kcal