I love khichdi because of it's texture and simplicity. This bajra khichdi is originally Rajasthani I think but I have adapted it over time.
It's a super simple recipe and uses a wonderful ancient grain - bajra.
I love one one pot meals that are nutritious and quick to make.
I have this with a home made meetha papad, chopped green chillies and a raita or cucumber and curd on the side.
Level : Super Simple
- 1/4 cup Bajra
- 1/4 cup green or yellow mung dal
- salt to taste
- 1/2 tsp haldi with a pinch of pepper
- a pinch of hing or asafoetida
- 1 tsp cumin ( jeera seeds)
- 1/2 tsp solid ghee
- Wash and soak the bajra in warm water for at least 12 hours.
- Wash and soak the dal for 6 hours. Even 1 hour will do. This helps reduce the amount of phytic acid and helps increase digestibility
- Wash and drain both before cooking. Add the dal and bajra to a cooker along with 1.5 cups of water, salt and the haldi. Mix and put into a pressure cooker
- Cook on high heat till the first whistle. Lower to low to medium heat and cook for 3 more whistles and switch off the heat. Do not open the cooker immediately instead wait till all the pressure has been released naturally
- In a pan or Kadhai warm the ghee. Add a few cumin seeds and when it starts to splutter slightly the ghee is ready.
- Add the cumin seeds and asafoetida to the ghee and let cook for about 30 secs
- Add this tadka to the khichdi and mix well
- Check the salt. To adjust the salt add it to a little hot water and mix it into the khichdi. Add hot water as needed to reach your desired consistency
- Serve hot
I like to add blanched spinach to the cooked khichdi and allow to cook for a few minutes followed by the tadka