How do I know when the bajra khichdi is properly cooked?

The bajra should press easily between your fingers and the moong dal should be completely soft. After stirring, the mixture should look thick but spoonable.

Why is my bajra khichdi too thick after resting?

Bajra and moong dal continue absorbing liquid as they sit. Add a little hot water and stir over low heat to bring it back to the right consistency.

Can I cook this in a pot instead of a pressure cooker?

Yes, but it will take much longer and may need extra water. Simmer covered until the bajra is fully tender, stirring occasionally.

What should I serve with bajra khichdi?

It pairs especially well with plain yogurt, mango pickle, roasted papad, or an extra spoon of ghee on top.

How long does bajra khichdi keep in the fridge?

It keeps well for about 2 to 3 days refrigerated. Reheat with a splash of water because it thickens noticeably when chilled.

Home / Recipes / indian / Bajra Khichdi

indianEasyvegetariannut freesoy free

Bajra Khichdi

RATING

4.4/5(65)

TASTE SCORE

7/10

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.

PREP

15m

COOK

25m

SERVES

1 KATORI

291 cal

SERVINGS

METHOD · 7 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Do not skip the overnight soak; whole bajra stays hard in the center if cooked straight from dry.
2
Let the cumin crackle fully in ghee before adding ginger and chili so the tempering tastes rounded, not raw.
3
Use natural pressure release; quick release can leave the bajra slightly tough and the texture less creamy.
4
After opening the cooker, mash only lightly so the moong binds the khichdi while some bajra texture remains.
5
If the khichdi thickens on standing, loosen it with a splash of hot water and simmer briefly before serving.
6
A small spoon of ghee added at the end brings out bajra's earthy flavor and makes the dish feel more comforting.

RECIPE VARIATIONS