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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.
Prepare the Grains & Lentils
Pressure Cook the Khichdi
Prepare the Tempering (Tadka)
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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.
This rajasthani recipe takes 45 minutes to prepare and yields 4 servings. At 380.33 calories per serving with 11.63g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Finish
Garnish and Serve
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.
Add 1/4 teaspoon of red chili powder and 1/2 teaspoon of coriander powder to the tempering for extra heat and flavor.
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.
For a pungent flavor, add 2-3 cloves of finely chopped garlic to the tempering along with the ginger.
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.
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.
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.
Pearl millet (bajra) is naturally gluten-free, making this dish an excellent and wholesome choice for individuals with celiac disease or gluten sensitivity.
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.
Yes, it is very healthy. Bajra is a nutrient-dense, gluten-free millet rich in fiber, magnesium, and iron. Moong dal adds protein, making it a balanced and wholesome one-pot meal that is great for digestion and provides sustained energy.
Yes, you can make it in a heavy-bottomed pot or dutch oven. The cooking time will be longer, around 45-50 minutes. You will need to add more water as it cooks and stir occasionally to prevent it from sticking to the bottom.
Bajra can sometimes have a slightly bitter taste. To minimize this, ensure you are using fresh bajra flour or grains. Rinsing it multiple times before soaking also helps remove any bitterness.
Yes, this recipe is naturally gluten-free as bajra (pearl millet) and moong dal do not contain gluten. Just ensure your asafoetida (hing) is gluten-free, as some brands mix it with wheat flour.