Bajra Khichda
A hearty, slow-simmered porridge of cracked pearl millet, split lentils and whole spices, cooked down until creamy and finished with a generous pool of ghee — a warming winter dish of rural Marwar.
- Prep
- 480 min
- Cook
- 90 min
- Total
- 570 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Heavy pot or pressure cooker
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 12 g
- carbs
- 48 g
- fibre
- 7 g
- protein
- 12 g
- calories
- 340 kcal
Instructions
- 1
Soak the cracked bajra (pearl millet) and dal (lentils) together for 4-6 hours or overnight. Drain well.
- 2
Heat 2 tbsp ghee (clarified butter) in a heavy pot. Add the cumin seeds, cloves and black pepper.
- 3
Add the sliced onions. Cook until they turn golden brown.
- 4
Add the soaked bajra and dal. Stir in the turmeric and salt.
- 5
Pour in water and boil. Cover and simmer for 60-75 minutes, stirring occasionally, until thick and creamy (or pressure cook for 25-30 minutes).
- 6
Mash lightly with a wooden spoon or ladle to bring the porridge together.
- 7
Stir in a little hot water if the mixture is too thick.
- 8
Ladle hot into bowls. Top with a generous pool of the remaining ghee.
Chef's tips
Slow cooking on low heat gives khichda its creamy texture, so do not rush it. Lightly mashing helps break the grains without using a blender.
Ingredient substitutions
- moong dal → a mix of moong and chana dal for a heartier bite
Storage
Refrigerate up to 2 days; it thickens further on cooling.
Reheating
Reheat on the stovetop with added water or milk to loosen, stirring frequently.
Common mistakes to avoid
- •Cooking on high heat, which burns the bottom before the grains become soft.
- •Skipping the soaking step, which makes the cooking time much longer.
Serving suggestions
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