A wholesome and rustic one-pot meal from Rajasthan, made with pearl millet and yellow lentils. This comforting khichdi is lightly spiced and traditionally served with a dollop of ghee.
A fiery and pungent Rajasthani condiment made from fresh garlic and dried red chilies. This vibrant red chutney, also known as Lasun ki Chutney, adds a powerful kick to any meal, especially traditional pairings like bajra rotis, dal baati churma, or even as a zesty spread.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
About Bajra Khichdi, Lehsun Chutney and Mango Pickle
Soul-satisfying Bajra Khichdi with spicy Lehsun Chutney – a gut-friendly and energy-giving homestyle delight!
This rajasthani dish is perfect for lunch. With 439.88 calories and 13.7g of protein per serving, it's a nutritious choice for your meal plan.
8gfat
1.5 tsp Salt (or to taste)
0.5 cup Green Peas (fresh or frozen)
4 cup Water (plus more if needed for consistency)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Grains (Soaking)
Rinse the bajra thoroughly under running water. Soak it in ample water for a minimum of 6-8 hours, or preferably overnight. This step is crucial for tender results.
Separately, rinse the moong dal until the water runs clear. Soak it in water for 30 minutes just before you plan to cook.
Once soaking time is complete, drain all the water from both the bajra and the moong dal.
2
Pressure Cook the Khichdi
In a 3-liter or larger pressure cooker, combine the drained bajra, drained moong dal, turmeric powder, and salt.
Pour in 4 cups of water and give it a good stir.
Secure the lid of the pressure cooker. Cook on medium-high heat for 5-6 whistles.
After the whistles, turn off the heat and allow the pressure to release naturally. This takes about 10-15 minutes.
3
Prepare the Tempering (Tadka)
While the khichdi is cooking, heat the ghee in a small pan (tadka pan) over medium heat.
Once the ghee is hot, add the cumin seeds and let them sizzle and turn fragrant, for about 30 seconds.
Add the hing, followed by the grated ginger and slit green chilies. Sauté for another 30 seconds until the raw smell of ginger disappears.
If using green peas, add them now and sauté for 2-3 minutes until they are tender.
4
Combine and Finish
Carefully open the pressure cooker once the pressure has fully subsided. The khichdi should be soft and well-cooked.
Pour the hot tempering (tadka) directly over the cooked khichdi.
Add the red chili powder and mix everything gently to combine.
Check the consistency. If it's too thick for your liking, add 1/2 to 1 cup of hot water and mix well.
Simmer the khichdi on low heat for 3-5 minutes, allowing the flavors to meld together beautifully.
5
Garnish and Serve
Stir in the freshly chopped coriander leaves.
Serve the Bajra Khichdi immediately, piping hot, with an extra dollop of ghee on top.
It pairs wonderfully with plain curd (yogurt), pickle (achar), or Rajasthani kadhi.
Servings16
Serving size: 1 tbsp
38cal
1gprotein
3gcarbs
3gfat
Ingredients
15 Kashmiri Red Chilies (For vibrant color and mild heat)
5 Guntur Red Chilies (For heat, adjust quantity to your preference)
1 cup Garlic Cloves (Peeled)
3 tbsp Mustard Oil (For authentic flavor and preservation)
1 tsp Cumin Seeds
2 tbsp Lemon Juice (Freshly squeezed)
1 tsp Salt (Adjust to taste)
0.25 cup Water (As needed for grinding)
Instructions
1
Prepare the Chilies
Remove the stems from both Kashmiri and Guntur red chilies.
Place them in a medium bowl and cover completely with hot water.
Let the chilies soak for at least 30 minutes to soften. This makes them easier to grind into a smooth paste.
2
Grind the Chutney Paste
Drain the soaked chilies, reserving the soaking water.
In a grinder or blender jar, combine the soaked chilies, peeled garlic cloves, and cumin seeds.
Add 2-3 tablespoons of the reserved chili water and grind into a thick, smooth paste. Scrape down the sides of the jar as needed and add more water, one tablespoon at a time, only if necessary to facilitate grinding.
3
Cook the Chutney
Heat the mustard oil in a small, heavy-bottomed pan over medium-high heat until it just begins to smoke. This process tempers the oil and reduces its pungency.
Reduce the heat to low and let the oil cool for 30 seconds. Carefully add the ground garlic-chili paste to the pan. It will splutter, so stand back.
Stirring continuously, cook the paste on low heat for 7-10 minutes. This step is crucial to cook the raw garlic and enhance the flavor.
Continue cooking until the paste darkens to a deep red color and you see the oil starting to separate from the sides of the mixture.
4
Finish and Store
Turn off the heat. Stir in the salt and fresh lemon juice until well combined.
Allow the chutney to cool down completely to room temperature.
Once cooled, transfer the Lehsun Chutney to a clean, dry, and sterilized airtight glass jar. Store in the refrigerator for up to 4 weeks.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
