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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.
Prepare Grains (Soaking)
Pressure Cook the Khichdi
Prepare the Tempering (Tadka)
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.
This rajasthani recipe takes 45 minutes to prepare and yields 4 servings. At 324.04 calories per serving with 12.63g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Finish
Garnish and Serve
Incorporate other vegetables like diced carrots, potatoes, cauliflower, or bottle gourd. Add them to the pressure cooker along with the grains.
You can make this khichdi with other millets like foxtail millet (kangni) or jowar (sorghum). Adjust soaking and cooking times accordingly.
For more heat, add a pinch of garam masala along with the red chili powder, or use more green chilies in the tempering.
This recipe is naturally free of onion and garlic, making it suitable for those who avoid them. For extra flavor, you can add a pinch of black pepper.
Bajra is an excellent source of insoluble fiber, which aids digestion, prevents constipation, and promotes a feeling of fullness, helping with weight management.
As a gluten-free grain, bajra is a safe and nutritious option for individuals with celiac disease or gluten sensitivity, offering a wholesome alternative to wheat and rice.
The combination of pearl millet and moong dal provides a complete protein profile with all essential amino acids, crucial for muscle repair, growth, and overall body function.
Bajra is a powerhouse of minerals like magnesium, which is vital for heart health and nerve function, and iron, which helps in hemoglobin production and prevents anemia.
Yes, Bajra Khichdi is exceptionally healthy. It's a balanced meal rich in complex carbohydrates, dietary fiber from bajra, and plant-based protein from moong dal. Bajra is also gluten-free and has a low glycemic index, making it beneficial for blood sugar management.
One serving of this Bajra Khichdi (approximately 1.5 cups or 295g) contains around 340-380 calories. The exact count can vary based on the amount of ghee used.
Soaking bajra is a critical step. It softens the tough outer layer of the grain, which significantly reduces cooking time. It also makes the millet easier to digest and helps in better absorption of nutrients by breaking down phytic acid.
Yes, you can cook it in a heavy-bottomed pot with a tight-fitting lid. However, it will take considerably longer, around 50-60 minutes, for the bajra to become fully tender. You will also need to add more water intermittently and stir to prevent sticking.
Absolutely! This khichdi is very versatile. You can add vegetables like carrots, potatoes, cauliflower, and beans. Sauté them in the tempering before adding to the cooked khichdi, or add them directly to the pressure cooker with the grains for a one-pot meal.
This recipe goes great with these complete meals
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