Rajasthani · serves 2

Bajra Khichdi

Millet instead of rice. Heavier, nuttier, and it keeps you full through a cold night.

45 min Easy Vegetarian

Ingredients

  • 1 cup bajra (pearl millet), soaked 4 hours
  • 1/2 cup moong dal
  • 1 tsp cumin
  • 1 tsp ginger paste
  • Hing
  • 1/2 tsp turmeric
  • 4 tbsp ghee
  • Curd, jaggery and buttermilk to serve

Method

  1. Soak the bajra at least 4 hours, then crush it coarsely in a mortar and rinse. Whole unsoaked bajra will not soften.
  2. Ghee in the cooker, cumin, hing, ginger.
  3. Bajra and dal in with turmeric, salt and 5 cups water.
  4. 6 whistles, then let the pressure fall on its own.
  5. It should be thick and porridge-like. Loosen with hot water.
  6. A well of ghee in the middle. Curd, jaggery and buttermilk on the side.

Questions people ask about Bajra Khichdi

How long does Bajra Khichdi take?

About 45 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of ghee in Bajra Khichdi?

Use butter, or a neutral oil if you need it dairy-free. You lose the nutty note ghee gives, so brown the butter first to get some of it back.

Can I make Bajra Khichdi ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Bajra Khichdi vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need a pressure cooker for Bajra Khichdi?

A cooker is faster but not essential. In an open pot, expect roughly three times the cooking time and keep an eye on the water level, topping up with hot water rather than cold.

What do you serve with Bajra Khichdi?

Curd, jaggery and buttermilk on the side. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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