Bajra Khichdi

Bajra Khichdi

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 

Ingredients : 

  • 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 

Method : 

  • 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 

Variations 

I like to add blanched spinach to the cooked khichdi and allow to cook for a few minutes followed by the tadka 

 

 


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