Bajra Khichdi - Rajasthani
A rustic Rajasthani one-pot of cracked pearl millet and moong dal, slow-cooked to a nourishing porridge. Warming winter comfort, best finished with a spoon of ghee.
45 min 2 servingsEasy
Ingredients
2 servingsFlavor profile
Spice
Richness
Method
- 1Coarsely crack the pearl millet and rinse it well with the moong dal.
- 2Soak the millet and dal together for 15 minutes, then drain.
- 3Heat the oil in a pressure cooker and crackle the cumin seeds.
- 4Add the asafoetida and slit green chilli, sautéing for a few seconds.
- 5Stir in the turmeric powder, then add the drained millet and dal.
- 6Pour in the water and salt, and stir well.
- 7Close the lid and pressure-cook for five to six whistles until soft.
- 8Let the pressure release naturally and open the cooker.
- 9Mash lightly to a porridge-like texture, adding hot water if too thick.
- 10Serve hot with a drizzle of oil or ghee on top.
Frequently asked
About 45 minutes total — 15 min prep and 30 min cooking.
Yes — Bajra Khichdi - Rajasthani is gluten free, jain, veg, vegan.
This recipe makes 2 servings.
