COOKING HOUR: Bajra khichdi recipe, pearl millet khichdi

Bajra khichdi is a super easy and healthy comfort food, one pot meal made with pearl millet. Step by step photos, full video recipe.

I had some bajra (Peal millet/ kambu) left over to finish. But did not want to make the same using it. So I wanted to try something new and blog it as well. Mondays are always energetic for me. For that reason, I make it productive after the two days of lazing around in the weekend.

What’s the better way to start a week with a healthy note. When I was browsing, I saw this simple khichdi in Tarla dalals website. Pretty much same ratio as I tried pongal with equal proportion of dal like amma always says and recently after trying the same from Venkatesh Bhat’s pongal as well.

Are videos more your thing?
Check out the quick video on how to make Bajra khichdi

I was so much tempted to try the masala version, but since first time, I wanted to keep it basic and simple. So just made the classic one. This is the first time I am trying to cook bajra whole. Otherwise I used in ground form only. Either I grind my own and use or the store bought flour.

Bajra texture in Khichdi:

Was bit confused about the texture initially, but the khichdi was delicious at the end. I learnt why bajra is also called pearl millet. It was a lovely texture in the creamy texture of moong dal.

How to make Bajra khichdi:

First soak bajra overnight. Next day, cook it with equal amount of moong dal until 4-5 whisltes. Once done, mash well and cook over stove in open pot to make it more creamy and smooth in texture just for 5 mins. Finally, do the tadka and serve.

I liked my khichdi with pickle. In-fact I had it with some fryums as well. You can also try with some curd too.

My south Indian tongue loved it with some lobia gravy (karamani kuzhambu) and with some udupi rasam as well. Not the traditional way, but loved it.

Variations:

You can fry with some tomato and masala along tempering just like I did for moong dal khichdi. Add some vegetables to make it more nutritious. May be some chopped carrot, beans, peas, cauliflower etc.

When you open the pressure cooker, it will be watery only. So once you mash and make the moong dal well, it becomes more thick. As it cools down, it gets thicker. You can re heat to make it warm or hot and serve.

Check out my 60+ one pot rice recipes.

RELATED POSTS

YOU MAY ALSO LIKE

Print Pin

0 from 0 votes

Bajra khichdi, peal millet khichdi

Bajra khichdi is an easy and healthy one pot millet recipe that can be you comfort food. Step by step quick video recipe

Course Main Course

Cuisine Indian

Prep Time 5 minutes

Cook Time 30 minutes

Soak time 8 hours

Servings 3

Cup measurements

Ingredients

1/2 cup Bajra
1/2 cup moong dal
4 cups water
1/8 tsp turmeric
Salt as needed

To temper

2 tbsp Ghee
1/4 tsp Asafoetida
1 tsp Cumin seeds

Instructions

Wash and soak Bajra overnight. Next day, drain water and add moong dal to it.
Give it a wash and place in a pressure cooker with required salt. Cook for 4 whistles in medium flame.
Let pressure release naturally. Open the cooker once done. Mash well to make the moong dal smooth and creamy.
You can boil in open pot for 5 mins to let the excess water evaporate.
Keep stirring as it will get stuck to the bottom once dal is mashed.
It will look watery but as it cools down, it will eventually thicken and come to khichdi consistency.
Heat a pan with ghee and temper with cumin seeds and asafoetida. Switch off the flame and add turmeric to it.
Give it a quick stir and mix to the khichdi. Warm up to serve.

Video

Notes

The khichdi will be watery when you open but it gets thicker as time passes.
You can also give it a boil as mentioned for 5 mins to make it thicker.
It is important to cook for 4 whistles in medium flame.
After mixing and mashing the dal, if you cook, it will easily get stuck to the bottom of the cooker. so Keep stirring.

Bajra Khichdi step by step by step pictures

Wash and soak Bajra overnight. Next day, drain water and add moong dal to it.
Give it a wash and place in a pressure cooker with required salt. Cook for 4 whistles in medium flame.
Let pressure release naturally. Open the cooker once done. Mash well to make the moong dal smooth and creamy. You can boil in open pot for 5 mins to let the excess water evaporate.
Keep stirring as it will get stuck to the bottom once dal is mashed.
It will look watery but as it cools down, it will eventually thicken and come to khichdi consistency.
Finally, heat a pan with ghee and temper with cumin seeds and asafoetida. Switch off the flame and add turmeric to it.
Give it a quick stir and mix to the khichdi. Warm up to serve.