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 beloved North Indian comfort food featuring tangy yogurt and chickpea flour curry with soft, spiced fritters. This creamy, savory dish is a weekend lunch staple, best enjoyed with steamed rice.
Aromatic and nutty clarified butter, a staple in Indian cooking. Making ghee at home is simple, rewarding, and results in a pure, flavorful cooking fat perfect for sautéing, frying, and tempering.
About Bajra Khichdi, Punjabi Kadhi Pakora and Ghee
Fiber-rich Bajra Khichdi with creamy Kadhi – a gut-friendly, soul-satisfying, perfectly spiced meal.
This marwari dish is perfect for lunch. With 803.97 calories and 21.94g 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.
345cal
9gprotein
29gcarbs
23gfat
Ingredients
1.5 cup Besan (1 cup for pakoras, 0.5 cup for kadhi)
2 cup Sour Yogurt (Full-fat, whisked until smooth)
1 medium Onion (Finely chopped)
2 pcs Green Chili (Finely chopped)
0.5 tsp Ginger Paste
0.75 tsp Turmeric Powder (0.25 tsp for pakoras, 0.5 tsp for kadhi)
1 tsp Red Chili Powder (0.5 tsp for pakoras, 0.5 tsp for kadhi)
1.75 tsp Salt (0.75 tsp for pakoras, 1 tsp for kadhi, or to taste)
0.5 tsp Ajwain
0.125 tsp Baking Soda (A small pinch)
4.5 cup Water (Approx. 0.5 cup for pakora batter, 4 cups for kadhi)
2 cup Vegetable Oil (For deep frying)
2 tbsp Ghee (For tempering)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.5 tsp Fenugreek Seeds
0.25 tsp Asafoetida
2 pcs Dried Red Chilies (Broken in half)
1 sprig Curry Leaves
1 inch Ginger (Peeled and julienned)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Pakora Batter (15 minutes)
In a mixing bowl, combine 1 cup besan, finely chopped onion, green chili, ginger paste, ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.75 tsp salt, and baking soda.
Gradually add about 1/2 cup of water while whisking vigorously to form a thick, smooth, and lump-free batter. The consistency should be like thick pancake batter. Whisk for 2-3 minutes to incorporate air, which makes the pakoras light.
Cover and let the batter rest for 10-15 minutes.
2
Fry the Pakoras (10 minutes)
Heat 2 cups of oil in a kadai or deep pan over medium-high heat. To test if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
Carefully drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan.
Fry the pakoras, turning occasionally, for 4-5 minutes per batch, until they are golden brown and crisp.
Use a slotted spoon to remove the pakoras and drain them on a plate lined with paper towels. Set aside.
1 lb Unsalted Butter (High-quality, grass-fed butter will yield the most flavorful and nutritious ghee.)
Instructions
1
Melt the Butter
Cut the unsalted butter into 1-inch cubes to ensure even melting.
Place the butter cubes in a heavy-bottomed, medium-sized saucepan or pot.
Heat the pot over medium-low heat. Allow the butter to melt completely without stirring, which should take about 5-7 minutes.
2
Simmer and Clarify
Once melted, increase the heat slightly to a medium-low simmer. The butter will go through several stages.
First, it will come to a boil and a layer of white foam (milk solids) will form on top. Let it simmer gently.
After 10-15 minutes, the foam will start to thin, the bubbling will become finer, and the liquid will turn more transparent.
Continue simmering. The milk solids will begin to sink to the bottom and turn a golden-brown color. The bubbling will become very quiet, and the liquid will be clear and golden. This process takes about 10 more minutes.
The key indicator that the ghee is ready is a distinct nutty, popcorn-like aroma. Be very watchful at this stage to prevent the solids from burning.
3
Strain the Ghee
Immediately remove the pot from the heat once the milk solids are golden brown and the aroma is nutty.
Let the ghee cool in the pot for about 5-10 minutes to reduce the risk of burns.
Line a fine-mesh sieve with 2-3 layers of cheesecloth and place it over a clean, completely dry, heatproof glass jar.
Carefully and slowly pour the hot ghee through the cheesecloth-lined sieve, leaving the browned milk solids behind in the pot.
4
Cool and Store
Allow the strained ghee to cool completely to room temperature in the jar, uncovered. As it cools, it will solidify and become opaque.
Once fully cooled and solidified, seal the jar with an airtight lid.
Store the ghee in a cool, dark pantry for up to 3 months, or in the refrigerator for up to a year.
In a large, heavy-bottomed pot, whisk 2 cups of sour yogurt until completely smooth.
Add 1/2 cup besan, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, and 1 tsp salt. Whisk again until no lumps remain.
Slowly pour in 4 cups of water, whisking continuously to create a smooth, thin mixture.
Place the pot on medium heat and bring it to a boil, stirring constantly to prevent the mixture from splitting or sticking to the bottom. This will take about 5-7 minutes.
Once it reaches a rolling boil, reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally. The kadhi will thicken, change to a deeper yellow color, and the raw taste of besan will disappear.
4
Combine Kadhi and Pakoras (5 minutes)
Gently add the fried pakoras to the simmering kadhi.
Allow them to cook in the kadhi for another 5 minutes on low heat. This helps the pakoras absorb the flavors and become soft.
Turn off the heat. The kadhi is now ready for tempering.
5
Prepare the Tempering (Tadka) (3 minutes)
Heat 2 tbsp of ghee in a small pan (tadka pan) over medium heat.
Once the ghee is hot, add the mustard seeds and let them splutter.
Add cumin seeds, fenugreek seeds, and asafoetida. Sauté for 30 seconds until fragrant.
Add the broken dried red chilies, curry leaves, and julienned ginger. Cook for another 30 seconds, being careful not to burn the spices.
Turn off the heat and immediately stir in the garam masala.
6
Finish and Serve
Pour the hot tempering over the kadhi pakora. You will hear a satisfying sizzle.
Garnish with fresh chopped coriander leaves.
Let the kadhi rest for at least 10 minutes before serving to allow the flavors to meld. Serve hot with steamed basmati rice or roti.
