Bajra Khichdi is a famous nutritious pot meal from the northern part pf India prepared with Black Millet or Pearl Millet and lentil.
- 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
- 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.
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.
- Category: Main
- Cuisine: North Indian