Bajra Khichdi (Pearl Millet Khichdi)

This Bajra Khichdi recipe is a warm and nutritious Rajasthani style dish prepared with pearl millet, moong dal, vegetables, and some basic spices in an Instant Pot Pressure cooker.

Bajra is the Hindi word for Pearl Millet. This Bajra Khichdi tastes good with vegetables, and you will get a slightly chewy texture from the bajra. It is heaty in nature, so it is good to consume within limits and best when consumed in winters. This Bajra khichdi recipe is one of the staple foods in Rajasthan, India, and is great for weight loss.

You can serve this bajra ki khichdi recipe with yogurt or can be eaten as it is. I prefer eating with Kadhi. Also, with some pickle and papad on the side too! 

Other healthy Khichdi recipes to try from my blog are Vegetable Khichdi, Palak Khichdi, Quinoa Khichdi, Moong Dal Khichdi, Pongal.

These days 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 for cooking.

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, add 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.

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 at a slower rate 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

Also check my Kids Lunch Box Series Posts

Bajra Khichdi + Yogurt + Dates

Bajra Khichdi Ingredients

• 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.
• Bajra: Use clean and broken millets. They can be easily found in Indian grocery stores.
• Mixed vegetables: used chopped onions, carrot, green peas, broccoli, cauliflower, and spinach.
• Ghee or Oil: 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 grated or minced ginger.
• Whole spices: I have used cumin seeds in this recipe.
• Dry spices: I have 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 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), coriander leaves, 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, 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.
• Masala bajra khichdi recipe is ready, serve with yogurt, raita, or kadhi.

Tips & Variations for Rajasthani Bajra Khichdi

• To prepare this khichdi, soak the millets in water for at least 1 hour. This step is mandatory.
• 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.
• I have used split moong dal without skin. But you can use split moong dal with skin as well.
• In addition, replace pearl millet with other grains like foxtail millet, Kodo millet, quinoa, rice for a few more variations of this khichdi.
• You can also use seasonal vegetables and green leafy of your choice like pumpkin, potatoes, sweet potatoes, methi leaves.
• While making Rajasthani Bajra Khichdi with vegetables, cut vegetables into large chunks because of increased pressure cooking time.

If you like this, then check out more Instant Pot Lentil recipes below.

• Dal Tadka – Dal prepared with split pigeon peas lentils, assorted spices
• Green Lentil Soup – lentil soup made with green lentils, carrots, celery, red bell pepper, and Indian spices
• Spinach Dal / Palak Dal – Dhal cooked with spinach leaves
• Panchmel dal – dal prepared with five varieties of lentils