Bajra Khichdi Recipe | How to make Bajra Khichdi
Bajra Khichdi is a warm and nutritious recipe that can be made during winters. This recipe is prepared with pearl millet, moong dal, vegetables and some basic spices.
Servings 4
Calories 298kcal
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.
Nutrition
Calories: 298kcal | Carbohydrates: 49g | Protein: 14g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 78mg | Potassium: 389mg | Fiber: 7g | Sugar: 1g | Vitamin A: 6097IU | Vitamin C: 14mg | Calcium: 76mg | Iron: 5mg