Bajra Khichdi | Indian Black Millet or Pearl Millet Khichdi

Bajra Khichdi is a Bajra-fied version of Khichuri (or Khichdi) and it's a wholesome yet light food option for Breakfast or in Lunch or in Brunch. Personally I don't like the taste of Bajra but my little one loves it once in a while instead of her regular Rice-dal combo in Lunch.  Traditionally, in Haryana or in Rajasthan, almost no spices are used for making this khichdi apart from Cumin Seed, Asafoetida and Dried Red Chillies; however I have modified the recipe a bit as per our taste by adding Green Peas and little spices.

Bajra or Pearl millet is one of the popular millet that people from Northern India preferred and is a good source of Protein, folate, potassium, calcium, iron,  magnesium, copper, zinc and vitamin E and B-complex.

Print Pin

No ratings yet

Bajra Khichdi

Bajra Khichdi is a famous nutritious pot meal from the northern part pf India prepared with Black Millet or Pearl Millet and lentil.

Course Main

Cuisine North Indian

Prep Time 10 hours hours

Cook Time 30 minutes minutes

Total Time 10 hours hours 30 minutes minutes

Servings 4 People

Calories

Author Debjani

Ingredients

• Black Millet / Pearl Millet / Bajra: 1 Cup 100 g
• Split Yellow Gram / Moong Daal / Yellow Moong Daal Dhuli: 1 Cup 100 g
• Green Peas: ½ Cup optional
• Asafoetida: ½ Tsp.
• Turmeric Powder: ½ Tsp.
• Cumin Seed: 1 Tsp.
• Cumin Powder: ½ Tsp.
• Garam Masala Powder: ½ Tsp.
• Dried Red Chili: 1-2
• Green Chilies: 2-3 optional
• Clarified Butter/ Ghee: 1 Tbsp.
• Salt: to Taste

Get ingredients with

Get Recipe Ingredients

Instructions

• Soak Black Millet or Bajra overnight or for around 8 hours in plain water.
• Wash soaked Bajra and Moong dal 2-3 times with clean water.
• Now take Bajra and Moong Daal in a Pressure Cooker and add ½ Tsp. of Salt and around 5 Cups of water and pressure cook the mixture for 4 whistles in medium flame.
• Switch the flamed off and wait till pressure escape from the cooker.
• Now take Ghee in a Wok and heat in medium flame till Ghee dissolves completely.
• Temper the Ghee with Cumin Seeds, Asafoetida and Dried Red Chilies.
• Add Turmeric Powder, Cumin Powder and Garam Masala Powder to the mixture.
• Add Fresh Green Peas and cook for 2-3 minutes in low flame.
• Now add boiled Bajra-Daal mix to the tempering and adjust spices if required.
• Mix properly and cook in medium flame for 3-4 minutes or till you get desired consistency.
• Remove from flame and serve Bajra Khichdi immediately.

Notes

I prefer to add equal quantity of Millet and Daal in my Khichdi; however, 3:2 rations can also be used.
I don’t like to remove the husk from Bajra since husk is a good source of fiber; if you don’t want husk in Bajra Khichdi then remove husk after soaking and before pressure cooking.
Green Peas are optional but provides nutritious value to the dish and I love to add Peas to add some extra color to the dish.