This Bajra Khichdi recipe is a warm and nutritious Rajasthani-style dish prepared with pearl millet, moong dal, vegetables, and some basic Indian spices in an Instant Pot Pressure cooker. Vegan, Gluten-free.
Bajra is the Hindi word for Pearl Millet. This Bajra khichdi recipe is one of the staple foods in Rajasthan, India. It is heaty in nature, so it is good to consume within limits and best when consumed in winter.
This Bajra Khichdi tastes good with vegetables and has a slightly chewy texture from the bajra. This one-pot meal is hearty, wholesome, and great for weight loss.
You can serve this bajra ki khichdi recipe with yogurt, or it can be eaten as it is. I prefer eating with Kadhi. Also, with some pickle and papad on the side too!
Nowadays, you can easily find millets in Indian grocery stores or on Amazon. I found broken pearl millets (Shastha foods brand) packet, which takes very little time to cook.
In case you don't find broken pearl millet, no worries. Take ½ cup pearl millet (bajra) in a grinder jar. Grind the bajra coarsely using the pulse option. Some grains will be crushed, and some won't be, so that's ok.
Now take coarsely ground bajra in a bowl, add enough water to cover it, and let it sit for a minute. The fine husk particles will be seen floating on the top of the water. After that, discard the water slowly from the bowl. Repeat this process twice.
More healthy Millet Recipes Little millet lemon rice, Kodo Millet Pulao, Little Millet Upma.
Jump to:
- What are Millets?
- Bajra Khichdi Ingredients
- How to Make Bajra Khichdi in Instant Pot
- Stovetop Pressure Cooker Method
- How to serve the Bajra Khichdi
- Storage Suggestions
- Variations for Rajasthani Bajra Khichdi
- Also check my Kids Lunch Box Series Posts
- More Healthy Khichdi Recipes
- More Instant Pot Lentil Recipes
- Bajra Khichdi Recipe | How to make Bajra Khichdi
What are Millets?
Millets are Ancient Grains. Mankind has known its nutritional value for centuries. They are naturally gluten-free. Millet can also be used as a healthier alternative to rice and in salad recipes or as a side dish.
Pearl Millet is rich in essential compounds like protein, fiber, phosphorous, magnesium, and iron. Due to its rich composition of minerals and proteins, Pearl Millet has many health benefits.- Source
Pearl millet is very powerful in controlling diabetes. Because of its high fiber content, it tends to digest slowly and release glucose slower than other foods. This helps in maintaining healthy blood sugar levels for a long period.
Pearl Millet in Indian Languages
- Hindi / Punjabi / Bengali / Odia – Bajra
- Kannada – Sajje
- Marathi/Gujarati – Bajri
- Telugu – Sajja
- Tamil – Kambu
Bajra Khichdi Ingredients
- Bajra: Use clean and broken millets. They can be easily found in Indian grocery stores. I prefer the Shastha foods brand.
- Moong Dal: I have used split yellow moong dal in this recipe. I did not soak the dal before cooking as yellow lentils cook faster.
- Mixed vegetables: used onions, carrot, green peas, broccoli, cauliflower, and spinach.
- Ghee or Oil: It tastes best with ghee, but if you are a vegan, replace it with cooking oil.
- Green chilies: I have used Thai green chilies for the heat.
- Ginger: use fresh grated or minced ginger.
- Whole spices: I used cumin seeds in this recipe.
- Dry spices: I used turmeric, coriander powder, garam masala powder, and asafoetida (hing).
- Coriander leaves: for garnish.
How to Make Bajra Khichdi in Instant Pot
Firstly, soak broken and cleaned bajra in water for at least one hour.
Press SAUTE on Instant Pot. Add ghee (or oil) to the POT. Note: Tastes better with Ghee
Once hot, add in the cumin seeds, asafetida, ginger, and green chilies. Saute for 20 secs.
Then add the mixed vegetables, and cook for a minute.
Then add soaked bajra, split moong dal (no need to soak the lentil, just rinse it and add it to the pressure cooker), turmeric powder, coriander powder, water, and salt. Mix everything well.
Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 8 minutes.
When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
Open the lid, add garam masala powder, chopped baby spinach (palak), and coriander leaves. Mix the khichdi well.
**Note: If khichdi is not mushy or too dry, select saute mode, add ½ cup of water, and cook for another minute.
Instant Pot Bajra Khichdi is ready. Serve with yogurt, raita, or kadhi.
Stovetop Pressure Cooker Method
- Soak bajra in water for at least one hour.
- Heat 1 tablespoon of ghee or oil in a pressure cooker, and once it's hot, add in the cumin (jeera), asafetida, ginger, and green chilies. Saute for 20 secs.
- Add the mixed vegetables and cook for a minute.
- Then add soaked bajra, split moong dal (no need to soak the lentil, just rinse it and add it to the pressure cooker), turmeric powder, coriander powder, water, and salt. Mix well.
- Close the lid and put the whistle weight on. Cook for 3-4 whistles on medium flame and turn off the gas.
- Once the pressure has released completely, open the lid, add garam masala powder, spinach, coriander leaves and mix well.
- If the Khichdi is not mushy or too dry, add ½ cup of water and adjust the consistency of the khichdi.
- The spicy bajra khichdi recipe is ready, serve with yogurt, raita, or kadhi.
How to serve the Bajra Khichdi
Pearl millet khichdi tastes best when served with a dollop of ghee and kadhi. It can also be served with plain yogurt, or raita. Also, some pickles and papad on the side.
I also like to have it with buttermilk (chaas) and kachumber salad.
Storage Suggestions
- Refrigerator: Bajra Khichri tastes best when served fresh and hot. But if you have leftovers, you can store them in the refrigerator in an airtight container for up to 2 days.
- Reheat: For reheating, add a few tablespoons of water and heat in the microwave or stovetop pot.
Variations for Rajasthani Bajra Khichdi
- Soaking Bajra: To prepare this khichdi, soak the millets in water for at least 1 hour. This step is mandatory.
- Water Ratio: The water ratio in this recipe is 4 times the millets and lentils together which makes a soft, porridge-like consistency for the final dish.
- Lentils: I have used split moong dal without skin. But you can use split moong dal with skin, masoor dal, or toor dal (split pigeon peas) as well.
- Other Grains: Replace pearl millet with other grains like foxtail millet, Kodo millet, quinoa, brown rice, or white rice for a few more variations of this khichdi.
- Other vegetables: You can also use seasonal vegetables and green leafy of your choices like pumpkin, potatoes, sweet potatoes, and methi leaves.
- Vegan: To make this veg bajra khichdi recipe vegan, simply substitute ghee with any vegetable cooking oil.
- While making Rajasthani Bajra Khichdi with vegetables, cut vegetables into large chunks because of increased pressure cooking time.
Also check my Kids Lunch Box Series Posts
Bajra Khichdi + Yogurt + Dates
More Healthy Khichdi Recipes
More Instant Pot Lentil Recipes
- Dal Tadka – Dal prepared with split pigeon peas lentils, assorted spices
- Spinach Dal / Palak Dal – Dhal cooked with spinach leaves
- Yellow Moong dal tadka - Dal prepared with split yellow moong lentils, assorted spices
- Chana Dal Fry - Dal prepared with split chickpeas lentils, and assorted spices.
- Masoor Dal - Dal prepared red lentils.
- Panchmel dal – dal prepared with five varieties of lentils
- Green Lentil Soup – lentil soup made with green lentils, carrots, celery, red bell pepper, and Indian spices.
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Bajra Khichdi Recipe | How to make Bajra Khichdi
Equipment
Ingredients
Measuring cup used 1 cup = 250 ml
- ½ cup pearl millet (bajra) broken and clean
- ½ cup split yellow moong (Split Green Moong Dal/Lentils also can be used)
- 2 cups mix vegetables chopped (carrot, green peas, broccoli, cauliflower)
- 2 cups spinach (palak) chopped
- 1 teaspoon ginger minced
- 1 tablespoon ghee or oil
- salt to taste
- 4 cups water
- 2 tablespoons coriander leaves
Spices:
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 1 teaspoon garam masala powder
- a pinch asafetida (hing)
Instructions
Instant Pot Method:
- Firstly, soak broken and cleaned bajra in water for at least one hour.
- Press SAUTE mode (Normal) on Instant Pot. Add ghee or oil to the POT. Note: Tastes better with Ghee
- Once POT is hot, add in the cumin seeds, asafetida, ginger, green chilies. Saute for 20 secs.
- Then add the mixed vegetables, cook for a minute.
- Then add soaked bajra, split moong dal (no need to soak the lentil just rinse it and add it to the pressure cooker), turmeric powder, coriander powder, water, salt. Mix well.
- Furthermore, close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and timer to 8 minutes.Once the pot beeps, Wait for NATURAL PRESSURE RELEASE (NPR).
- Once the pressure has released, open the lid, add garam masala powder, chopped spinach (palak), cilantro, and mix the khichdi well.**Note: If khichdi is not mushy or too dry, select saute mode, add ½ cup of water, and cook for another minute.
- Instant Pot Bajra Khichdi is ready. Serve with yogurt, raita, or kadhi.
Stovetop Pressure Cooker Method:
- Soak bajra in water for at least one hour.
- Heat 1 tablespoon of ghee or oil in a pressure cooker and once it's hot add in the cumin (jeera), asafetida, ginger, green chilies. Saute for 20 secs.
- Add the mixed vegetables and cook for a minute.
- Then add soaked bajra, split moong dal (no need to soak the lentil just rinse it and add it to the pressure cooker), turmeric powder, coriander powder, water, salt. Mix well.
- Close the lid and put the whistle weight on. Cook for 3-4 whistles on medium flame and turn off the gas.
- Once the pressure has released completely, open the lid, add garam masala powder, spinach, coriander leaves and mix well.**If the Khichdi is not mushy or if it's too dry then add ½ cup of water and adjust the consistency of the khichdi.
- Masala bajra khichdi recipe is ready, serve with yogurt, raita, or kadhi.
Video
Notes
Variations for Rajasthani Bajra Khichdi
- Soaking Bajra: To prepare this khichdi, soak the millets in water for at least 1 hour. This step is mandatory.
- Water Ratio: The water ratio in this recipe is 4 times the millets and lentils together which makes a soft, porridge-like consistency for the final dish.
- Lentils: I have used split moong dal without skin. But you can also use split moong dal with skin, masoor dal, or toor dal (split pigeon peas).
- Other Grains: Replace pearl millet with other grains like foxtail millet, Kodo millet, quinoa, brown rice, or white rice for a few more variations of this khichdi.
- Other vegetables: You can also use seasonal vegetables and green leafy of your choices like pumpkin, potatoes, sweet potatoes, and methi leaves.
- Vegan: To make this veg bajra khichdi recipe vegan, simply substitute ghee with any vegetable cooking oil.
- While making Rajasthani Bajra Khichdi with vegetables, cut vegetables into large chunks because of increased pressure cooking time.
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bhavana says
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Anonymous says
Turned out delicious!
bhavana says
Thank you
Leila says
This is so delicious, thank you!
I soaked the whole Bajra for a few hours, then put them in a blender for a few seconds to break them up a little before adding them to the pot (without removing the hulls)- the texture is so creamy.
Bhavana Patil says
That's awesome Leila 🙂 I am super happy to hear that, thank you for trying the recipe and sharing your feedback, have a great day 🙂