Bajra Khichdi Recipe
Packed with nutrition and warm in nature, Bajra recipes go on the peak during winter. We usually prepare Bajra roti of it, but this time, I tried this Bajra khichdi recipe and it was worth it. Instead of having simple only with Bajra, salt and turmeric, I have prepared it along with pigeon lentils/toor dal and lots of winter vegetables like onions, ginger, garlic, peas, capsicum, carrots, french beans, etc. A very healthy khichdi recipe and with a drizzle of desi ghee on top, it tastes heavenly. Do try it..
Prep time: 10 Mins
Rest time: 8 hours
Cook time: 20 Mins
Serves: 2
Ingredients
1 cup pearl millet/bajri
1/2 cup pigeon lentils/Toor dal
1/4 cup onions
1 tbsp ginger garlic paste
1/3 cup potatoes
1/4 cup capsicum
1/3 cup tomatoes
1/3 cup carrots
1/3 cup french beans
1/4 cup peas
2 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
1/2 tsp garam masala
Salt as per taste
4 cups water or as per requirement
For tempering
1/2 tsp mustard seeds
Pinch of asafetida
5-6 small stick cinnamon
7-8 cloves
7-8 peppers
3-4 bay leaf
7-8 curry leaves
2 tbsp Ghee/Clarified butter
1 tbsp oil
Preparation method
Wash pearl millet/Bajra with clean water and soak it for at least 6-8 hours in warm water.
After the resting period, before you start preparing for khichdi, wash pigeon lentils/toor dal and soak it for half an hour.
Drain water from both and keep it aside.
Chop your vegetables in dice, make a ginger-garlic paste and keep it aside.
Take a pressure cooker with 2 tbsp ghee and 1 tbsp oil in it. Let it heat at a low flame.
Add mustard seeds, curry leaves, asafetida, and all spices into it. Sauté it and let the aroma of spices infused into it.
Next, add onions, ginger-garlic paste, and give a toss. Cook it till onions soften and turn transparent.
Further, transfer all chopped vegetables into it and sprinkle salt for veggies. Mix it and cook them for around 3-4 minutes till veggies take the heat uniformly.
Add red chili, turmeric, coriander, and garam masala powder. Stir it well and cook til oil separates.
Transfer soaked lentil and millet into it. Mix well and let it cook for 4-5 minutes with intermittent stirring.
Add 4 cups water or as per your instinct, sprinkle salt as per taste, and bring the mixture to boil at high flame.
Cover the pressure cooker and turn the flame to medium. Pressure cook the khichdi for 6-7 whistles.
If you notice the water is left, you can cook in open for a while to reduce it.
Let it cool down completely. Serve hot and spicy Bajra khichdi with curd or buttermilk.
