Vegan Bajra Khichdi

Name: Vegan Bajra Khichdi
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 cup bajra (pearl millet, soaked 1 hour and drained); 0.5 cup moong dal (yellow split, soaked 30 minutes and drained); 1 tbsp oil; 1 tsp cumin seeds; 1 inch ginger (grated); 1 pcs green chili (slit lengthwise); 1 pinch turmeric powder; 0.5 tsp salt; 4.5 cup water (for pressure cooking); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(31)

TASTE SCORE

8/10

A warm, comforting one-pot meal made with nutty pearl millet and moong dal, slow-cooked until soft and creamy. This vegan version skips the ghee but keeps all the earthy flavour with cumin, ginger, and a gentle turmeric glow. Perfect for cold winter nights when you crave something wholesome and grounding.

PREP

10m

COOK

25m

SERVES

1 KATORI

293 cal

SERVINGS

METHOD · 6 STEPS

prep
Soak the bajra and moong dal.
Wash bajra and moong dal separately. Soak bajra in water for 1 hour and moong dal for 30 minutes. Drain and set aside.
temper · ~2 min
Make the tempering.
1.Heat oil in a pressure cooker over medium heat.
2.Add cumin seeds and let them crackle for 20 seconds.
3.Add grated ginger and slit green chili, sauté for 1 minute until fragrant.
4.Add turmeric powder. Stir quickly so it doesn't burn.
mix
Add bajra, dal, salt, and water.
Add the drained bajra and moong dal to the cooker. Stir to coat with the tempering. Add salt and water. Give it a good stir.
pressure cook · ~15 min
Pressure cook the khichdi.
Close the lid and cook on medium heat. After the first whistle, lower the heat and cook for 5 more whistles (about 15 minutes). Let the pressure release naturally.
TIPLetting pressure release naturally is key — the bajra will continue cooking gently and become soft.
mix
Open and adjust consistency.
Open the cooker. The khichdi should be soft and the bajra grains fully tender. Mash lightly with the back of a ladle. If it feels too thick, stir in a splash of hot water to loosen it.
garnish
Garnish with fresh coriander and serve warm.
Spoon into katoris, scatter chopped coriander on top, and serve immediately.

PRO TIPS

What to keep in mind.

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

1
Soaking bajra for at least 1 hour is crucial to soften the grains and reduce cooking time.
2
Use a heavy-bottomed pressure cooker for even heat; bajra can scorch if heat is too high.
3
If the khichdi thickens after cooling, stir in hot water while reheating to restore its creamy texture.
4
For a richer flavor without ghee, add a splash of coconut milk or plant-based cream before serving.
5
Let the pressure release naturally every time — sudden release can make the grains chewy and uneven.
6
Mash the khichdi lightly with a ladle after cooking to break down the millet and dal for a creamier consistency.

RECIPE VARIATIONS

Adapt it for your goals.

extra vegetable

Extra-vegetable

Add 1/2 cup finely chopped carrots and 1/4 cup peas along with the grains for added sweetness, color, and nutrients.

high protein

High-protein

Replace half the moong dal with toor dal (pigeon peas) or add a spoonful of roasted chickpea flour (besan) slurry for a higher protein khichdi.

low oil

Low-oil

Skip the oil tempering entirely and simply boil the soaked bajra and dal with turmeric and salt; finish with a squeeze of lemon and raw cumin powder for a fat-free version.

herb infused