How to Cook Bajra Khichdi in Rajasthani Style

Affiliate Disclosure: Every purchase made through our affiliate links earns us a pro-rated commission without any additional cost to you. We may earn an affiliate commission if you order any product. Here are more details about our affiliate disclosure.

How to Cook Bajra Khichdi in Rajasthani Style

Bajra Khichdi, a quintessential Rajasthani dish, is a wholesome and nutritious one-pot meal made with pearl millet (bajra), moong dal, and aromatic spices.

Bajra is known for its earthy flavor and health benefits. This hearty dish is a staple in Rajasthan, especially during winter, as it helps keep the body warm and provides sustained energy.

Bajra, also known as black millet or pearl millet, is rich in many nutrients, including Fiber, Protein, Iron, Magnesium, Phosphorus, Manganese, B vitamins, Copper, and Folic acid.

It helps with digestion, prevents constipation, boosts bone health, and provides immunity and overall health.

Bajra’s low glycemic index helps regulate blood sugar levels and support heart health. Regularly eating bajra could help with weight loss, too.

Traditionally served with ghee, pickles, and buttermilk, this rustic dish is a treat for the soul and the taste buds.

I love a wholesome meal, so it’s apparent that I would love my khichidi to be loaded with vegetables. So, I have shared veggies that you can pack into this khichidi.

How to Cook Bajra Khichdi in Rajasthani Style

Soaking Time: 8 hours
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 8H25M

Cuisine: Indian
Course: Lunch/Dinner
Serves: 4 people

Author: Ranjeeta Nath Ghai

Ingredients For Bajra Khichdi

1 cup bajra (black millet or pearl millet), soaked for 8 hours and drained
1 cup moong dal (split yellow gram), washed
1/4 teaspoon turmeric powder
1/2 tsp hing
1 tsp desi ghee or oil (for tempering)
2 cups water (adjust for consistency later when garnishing)
Salt as per taste

Optional Vegetables

1 cup Cauliflower florets cut into half
1 cup french beans
1 cup pumpkin
1 cup petha
1 potato cut into 4 pieces
500 grams baby onions cut in half

Instructions For Bajra Khichdi

Preparing and Cooking

Soak the bajra overnight and drain it in a sieve.
Wash the moong dal under running water, drain it, and set aside.
Add the soaked bajra, moong dal, salt, and 2 cups of drinking water to a pressure cooker.
Shut the lid and pressure cook the khichidi for 4-5 whistles on medium heat. The bajra should become soft, and the dal should blend into the khichdi for a creamy consistency.

Tempering:

In a small pan/kadhai, add desi ghee.
Add cumin seeds when the ghee heats up, and let them crackle.
Add a pinch of asafoetida (hing) and finely chopped green chilies for an extra kick if you like it spiced up.
Stir this tempering into the cooked khichdi.

Adjust The Consistency:

Should the bajra khichdi be thick, add hot water and stir to combine it to your desired consistency.
Let the bajra khichidi simmer for 2-3 minutes and mix well so that the flavors meld.

Serving:

Serve the Bajra Khichdi hot, garnished with a dollop of desi ghee for extra richness.
Serve it with tangy pickles, yogurt or buttermilk for a complete, satisfying meal.

Recipe Notes

You can add aromatic spices like cinnamon, clove, and moti elaichi in the tempering or when you boil the bajra and moong dal so that their flavours are released.
You can add loads of vegetables, too.
Make it with or without veggies or aromatic spices to enjoy different variations of the same bajra khichidi.

Rajasthani-style Bajra Khichdi is a rich and nutritious dish filled with the goodness of black millet or pearl millet and moong dal.

This simple preparation, earthy flavors, and nutritional content make it perfect for comfort food, especially during colder months.

Serve this traditional delicacy with your favorite accompaniments and taste the authentic flavors of Rajasthan right at home.

How to Cook Bajra Khichdi in Rajasthani Style

How to Cook Bajra Khichdi in Rajasthani Style