Bajra Khichdi
An authentic vegetarian recipe from Haryana, India
Cook Time
35 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
200g Pearl millet (bajra)
100g Split yellow moong dal
50ml Ghee
5g Cumin seeds
1g Asafoetida (hing)
2piece Dry red chillies
10g Ginger (grated)
3g Turmeric powder
6g Salt
800ml Water
15g Coriander leaves (chopped)
11 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the bajra (pearl millet) thoroughly and soak in water for 6–8 hours or overnight. This softens the hard grains and reduces cooking time significantly.
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Wash the moong dal and soak for 30 minutes.
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Drain the soaked bajra and lightly crush the grains using a mortar and pestle or a rolling pin — this helps them cook faster and gives the khichdi a better texture.
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In a pressure cooker, heat ghee over medium heat. Add asafoetida, dry red chillies, and cumin seeds. Let them splutter for 30 seconds.
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Add grated ginger and sauté for 1 minute.
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Add the crushed bajra and drained moong dal. Stir to coat in the ghee and toast for 2 minutes.
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Add turmeric powder and salt. Pour in the water and stir well.
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Close the pressure cooker and cook on high heat until the first whistle, then reduce to low heat and cook for 3 more whistles (about 15 minutes).
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Allow the pressure to release naturally. Open the cooker and stir the khichdi — it should be soft and porridge-like. Add more hot water if needed and adjust salt.
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Serve hot in bowls with a generous drizzle of ghee on top, accompanied by yogurt, pickle, and papad.
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Chef's Tips
Soaking the bajra overnight is essential — without soaking, the grains remain hard even after prolonged cooking.
Lightly crushing the soaked bajra before cooking helps it break down into a creamy, porridge-like consistency.
Bajra Khichdi is a winter staple in Haryana and Rajasthan — the millet generates body heat, making it ideal for cold weather.
A generous amount of ghee is traditional and non-negotiable — it adds richness and aids digestion of the millet.
About This Dish
Bajra Khichdi is a traditional vegetarian dish from Haryana, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Soaking the bajra overnight is essential — without soaking, the grains remain hard even after prolonged cooking. - Lightly crushing the soaked bajra before cooking helps it break down into a creamy, porridge-like consistency. - Bajra Khichdi is a winter staple in Haryana and Rajasthan — the millet generates body heat, making it ideal for cold weather. - A generous amount of ghee is traditional and non-negotiable — it adds richness and aids digestion of the millet.
Category
Vegetarian
Cook Time
35 mins
Servings
4 servings
Difficulty
Easy