Bajra Khichdi with Anda Bhurji

Name: Bajra Khichdi with Anda Bhurji
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 1 cup bajra (washed and soaked overnight); 0.5 cup moong dal (washed and soaked with bajra); 4 cup water (for pressure cooking khichdi); 1 tbsp ghee (for khichdi); 0.5 tsp cumin seeds; 1 pinch asafoetida; 1 pinch turmeric powder; 0.5 tsp salt (for khichdi and bhurji); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (grated); 1 tbsp oil (for bhurji); 1 pinch red chili powder; 1 pinch black pepper; 4 pcs egg (beaten); 3 tbsp cilantro (chopped)

RATING

4.4/5(58)

TASTE SCORE

7/10

A hearty Rajasthani-style bajra khichdi paired with softly scrambled anda bhurji makes a comforting meal. The nutty millet, moong dal, onions, tomatoes, and gentle spices come together into something simple and deeply satisfying.

PREP

20m

COOK

35m

SERVES

SERVING CONSISTS OF APPROX. 1 CUP KHICHDI AND 0.5 CUP ANDA BHURJI

427 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Soak the bajra and moong dal.
Wash the bajra and moong dal well, then soak them together in enough water for 6 hours or overnight. Drain before cooking.
pressure cook · ~25 min
Pressure cook the khichdi base.
1.Add soaked bajra and moong dal to a pressure cooker.
2.Pour in 4 cups water, half of the turmeric powder, and 0.25 tsp salt.
3.Cook on medium heat for 5 to 6 whistles until the bajra is soft.
4.Let the pressure release naturally before opening.
TIPIf the khichdi looks too thick after cooking, loosen it with a few spoonfuls of hot water.
temper · ~6 min
Make the khichdi tempering.
1.Heat 1 tbsp ghee in a pan over medium heat.
2.Add cumin seeds and let them crackle for 20 to 30 seconds.
3.Add asafoetida, half of the onion, half of the green chili, and half of the ginger.
4.Cook until the onion turns soft and light golden, 4 to 5 minutes.
mix · ~4 min
Finish the bajra khichdi.
Add the cooked bajra and moong dal mixture to the tempering and mix well. Simmer for 3 to 4 minutes so everything comes together, then finish with 1 tsp ghee and 1 tbsp cilantro.
saute · ~10 min
Cook the bhurji masala base.
1.Heat 1 tbsp oil in another pan over medium heat.
2.Add the remaining onion and cook until translucent, 3 to 4 minutes.
3.Add the remaining ginger and green chili, then sauté for 1 minute.
4.Add tomato, the remaining turmeric powder, red chili powder, black pepper, and the remaining salt.
5.Cook until the tomato turns soft and the masala looks thick, 4 to 5 minutes.
TIPKeep the masala fairly dry so the bhurji stays fluffy instead of watery.
saute · ~3 min
Scramble the eggs into the bhurji.
Lower the heat, pour in the beaten eggs, and stir gently until soft curds form and the eggs are just set, 2 to 3 minutes. Mix in the remaining cilantro.
TIPTake the pan off the heat just before the eggs look fully done; they finish cooking from residual heat.
assemble
Serve the bajra khichdi with anda bhurji.
Spoon the hot bajra khichdi into serving bowls and top or serve alongside the anda bhurji. Serve right away while both are hot and soft.

PRO TIPS

What to keep in mind.

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

1
Soak the bajra fully overnight; under-soaked millet can stay chewy even after 5 to 6 whistles.
2
Let the pressure release naturally so the bajra grains finish softening without turning the khichdi patchy.
3
If the khichdi tightens as it sits, stir in hot water rather than cold to keep it smooth and warm.
4
Cook the tomato masala for bhurji until the oil lightly separates; this prevents a watery scramble.
5
Add the beaten eggs on low heat and stir gently for soft curds instead of dry, crumbly bhurji.
6
Serve immediately after finishing with ghee, because bajra khichdi thickens quickly as it cools.
7
For leftovers, store khichdi and bhurji separately so the eggs stay tender when reheated.