Bajre ki Khichdi
A hearty one-pot khichdi of pearl millet and split moong dal, slow-cooked with ghee — everyday winter comfort food across rural Haryana.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Heavy-bottomed pot
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 9 g
- carbs
- 48 g
- fibre
- 6 g
- protein
- 11 g
- calories
- 310 kcal
Instructions
- 1
Drain the soaked bajra (pearl millet). Rinse it together with the moong dal.
- 2
Heat 1 tablespoon ghee (clarified butter) in a heavy pot. Let the cumin seeds and asafoetida crackle.
- 3
Add the green chillies and turmeric. Tip in the bajra and dal, stirring for a minute.
- 4
Pour in the water and salt. Bring to a boil, then lower the heat and cover.
- 5
Simmer for 30-35 minutes, stirring occasionally. Cook until the millet is soft and thick like porridge.
- 6
Mash lightly with the back of your ladle to make it creamy.
- 7
Spoon into bowls. Pour the remaining ghee generously over the top and serve hot.
Chef's tips
Soak the bajra thoroughly so it does not turn out gritty. If using whole bajra, crush it coarsely in a mixer. Do not skip the extra ghee at the end.
Ingredient substitutions
- bajra → broken jowar (sorghum)
Storage
Keeps in the refrigerator for up to 2 days in an airtight container.
Reheating
Reheat gently on the stovetop with a splash of water or milk, stirring to loosen the texture.
Common mistakes to avoid
- •Not soaking the bajra long enough, leaving the grains hard
- •Adding too little water so the khichdi becomes dry
Serving suggestions
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