Bajra Khichdi

Ingredients

Instructions

1. 1

   Rinse the bajra and yellow moong dal separately under cold water until the water runs clearer. This removes dust and excess surface starch and helps the grains cook more evenly. If your bajra is very old or especially hard, soaking it for 10 minutes will help, but it is optional for this quick version.

2. 2

   Combine the bajra, moong dal, water, grated ginger, turmeric, and salt in a pressure cooker or a sturdy pot with a lid. Stir well so the turmeric and salt are evenly distributed.

3. 3

   For the fastest beginner-friendly method, pressure cook on medium heat for 4 whistles, about 15 minutes total, then let the pressure release naturally for 5 minutes. If using a regular pot, bring to a boil, reduce to low, cover, and cook for 28-35 minutes, stirring once or twice and adding a splash of hot water if needed. The khichdi is ready when both bajra and dal are very soft and the texture is loose and spoonable.

4. 4

   While the khichdi finishes, heat the ghee in a small pan over medium heat. Add the cumin seeds and let them sizzle for 20-30 seconds until fragrant and slightly darkened; do not burn them or the tadka will taste bitter.

5. 5

   Open the cooker or pot and lightly mash the khichdi with the back of a ladle for a creamier texture. Pour the hot cumin ghee over the khichdi and mix well. If it thickens too much, loosen with a little hot water before serving.

6. 6

   Serve hot. Bajra khichdi should be soft, warm, and comforting, with the ghee and cumin aroma rising as it reaches the table.

Nutrition per serving

Notes

• •A pressure cooker keeps this recipe within 30 minutes; on the stovetop it will usually take longer.
• •For a softer, more traditional comfort-food texture, add 50-100 ml extra water.
• •You can serve it plain or with yogurt, pickle, or a simple sautéed vegetable on the side.
• •If using whole uncracked bajra that is very hard, a longer soak or longer cooking time may be needed.

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