Bajra Khichdi
A comforting rustic khichdi made with bajra and moong dal, cooked until soft and lightly spiced. This wholesome Indian dish has an earthy flavor and a cozy texture that pairs well with yogurt, pickle, or a spoon of ghee.
For 4 servings
- prep · ~5 min
Soak and rinse the bajra.
Wash the bajra well, soak it overnight in enough water, then drain and rinse again before cooking.
TIPSoaking helps the bajra cook more evenly and gives the khichdi a softer texture. - temper · ~2 min
Make the tempering.
1.Heat ghee in a pressure cooker over medium heat.2.Add cumin seeds and let them crackle for 20 to 30 seconds.3.Add asafoetida, chopped ginger, and green chili.4.Cook for 30 seconds until fragrant. - pressure cook · ~20 min
Cook the bajra and dal.
1.Add soaked bajra and moong dal to the cooker.2.Add turmeric powder, salt, and water.3.Mix well and close the lid.4.Pressure cook on medium heat for 5 to 6 whistles until the bajra and dal are soft.TIPIf you like a softer khichdi, add an extra 0.5 cup water before cooking. - rest · ~10 min
Let the pressure release naturally.
- mix · ~2 min
Open and mash lightly.
Open the cooker and stir the khichdi well. Mash it lightly with the back of a spoon to bring the bajra and dal together into a soft, rustic texture.
- garnish
Garnish with cilantro.
- serve · ~1 min
Serve hot.
Serve the bajra khichdi hot on its own or with yogurt, pickle, or a small spoon of ghee.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not skip the overnight soak; whole bajra stays hard in the center if cooked straight from dry.
- 2Let the cumin crackle fully in ghee before adding ginger and chili so the tempering tastes rounded, not raw.
- 3Use natural pressure release; quick release can leave the bajra slightly tough and the texture less creamy.
- 4After opening the cooker, mash only lightly so the moong binds the khichdi while some bajra texture remains.
- 5If the khichdi thickens on standing, loosen it with a splash of hot water and simmer briefly before serving.
- 6A small spoon of ghee added at the end brings out bajra's earthy flavor and makes the dish feel more comforting.
Adapt it for your goals.
Vegan
Replace ghee with peanut oil or sesame oil for a fully plant-based version that still carries the cumin and hing tempering well.
jainJain
Skip ginger and hing if needed, and use extra cumin and green chili for a simple, sattvic-style flavor profile.
vegetable loadedVegetable-loaded
Add peas, diced carrots, or bottle gourd before pressure cooking for more color, moisture, and a fuller one-pot meal.
low spiceLow-spice
Omit the green chili and keep the ginger for warmth without heat, making it more suitable for children or a light meal.
Why this is on our healthy list.
Fiber-Rich Millet Base
Bajra adds satisfying whole-grain fiber, which can help make this khichdi filling and hearty.
Balanced Grain and Dal
The combination of bajra and moong dal provides a more rounded plant-based meal with both carbohydrates and protein.
Gentle Digestive Spices
Cumin, ginger, and asafoetida are traditionally used to make lentil-based dishes feel lighter and more digestible.
Frequently asked questions
It is possible, but the bajra will take longer to soften and may cook unevenly. Soaking gives the best soft, rustic khichdi texture.
