Marwari Bajra Khichdi
A rustic and hearty one-pot meal from Rajasthan, combining earthy pearl millet and creamy moong dal. This wholesome khichdi is perfect for cold days, especially when topped with a generous dollop of ghee.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Grains & Lentils
- b.Rinse the bajra thoroughly under running water. Soak it in ample water for a minimum of 4-6 hours, or preferably overnight. This step is crucial for softening the grain and aiding digestion.
- c.Rinse the yellow moong dal until the water runs clear. Soak it in water for 30 minutes just before you plan to cook.
- d.Once soaked, drain all the water from both the bajra and the moong dal.
- 2
Step 2
- a.Pressure Cook the Khichdi
- b.In a 3-liter or larger pressure cooker, combine the drained bajra, drained moong dal, turmeric powder, and salt.
- c.Pour in 4 cups of water and give everything a good stir.
- d.Secure the lid of the pressure cooker. Cook on medium-high heat for 5-6 whistles.
- e.After the last whistle, turn off the heat and allow the pressure to release naturally. This can take 10-15 minutes and is essential for the grains to cook perfectly.
- 3
Step 3
- a.Prepare the Tempering (Tadka)
- b.While the pressure is releasing, heat 2 tablespoons of ghee in a small pan (tadka pan) over medium heat.
- c.Once the ghee is hot, add the cumin seeds. Let them sizzle and become fragrant, which takes about 30 seconds.
- d.Add the asafoetida, followed immediately by the chopped ginger and slit green chilies. Sauté for another 30-40 seconds until the raw smell of ginger disappears.
- 4
Step 4
- a.Combine and Finish
- b.Carefully open the pressure cooker lid once all the pressure has subsided. The khichdi should be soft and well-cooked.
- c.Pour the hot tempering over the cooked khichdi and mix thoroughly.
- d.Check the consistency. If it seems too thick for your liking, stir in 1/2 to 1 cup of hot water until you reach the desired porridge-like texture.
- 5
Step 5
- a.Garnish and Serve
- b.Garnish with freshly chopped coriander leaves.
- c.Serve the Bajra Khichdi piping hot, with the remaining 2 tablespoons of ghee drizzled over each serving. It pairs wonderfully with plain curd (yogurt), papad, and pickle.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking bajra is non-negotiable. It ensures the millet cooks to a soft texture and becomes easily digestible.
- 2For a creamier texture, gently mash the khichdi with the back of a spoon after adding the tempering.
- 3Always use hot water to adjust the consistency of the cooked khichdi to prevent it from becoming lumpy.
- 4Letting the pressure release naturally is key. It allows the bajra to cook completely in the residual steam.
- 5For an even richer flavor, you can add a pinch of garam masala along with the tempering.
Adapt it for your goals.
Vegetable Khichdi
Add 1 cup of mixed vegetables like peas, carrots, and potatoes along with the bajra and dal in the pressure cooker for a more wholesome meal.
Spicier VersionSpicier Version
Add 1/4 teaspoon of red chili powder and 1/2 teaspoon of coriander powder to the tempering for extra heat and flavor.
Different LentilsDifferent Lentils
You can substitute moong dal with split green gram (chilka moong dal) or a mix of moong and masoor dal for a different texture and taste.
Garlic TadkaGarlic Tadka
For a pungent flavor, add 2-3 cloves of finely chopped garlic to the tempering along with the ginger.
Why this is on our healthy list.
Rich in Dietary Fiber
Bajra is an excellent source of dietary fiber, which aids digestion, prevents constipation, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Plant-Based Protein Powerhouse
The combination of moong dal and bajra provides a complete profile of essential amino acids, offering high-quality plant-based protein necessary for muscle repair and overall body function.
Warming & Nourishing
Traditionally consumed in winter, this khichdi is considered a 'warming' food in Ayurveda. The complex carbs and healthy fats from ghee provide sustained energy and comfort.
Gluten-Free Goodness
Pearl millet (bajra) is naturally gluten-free, making this dish an excellent and wholesome choice for individuals with celiac disease or gluten sensitivity.
Frequently asked questions
One serving of Marwari Bajra Khichdi (approximately 1.5 cups or 325g) contains an estimated 400-450 calories. The exact count can vary based on the amount of ghee used.