Bajra khichdi recipe with step-by-step pics. Bajra is the Hindi phrase for pearl millet. Bajra khichdi is a warming and nutritious khichdi selection made with pearl millet, mung lentils, ghee, spices and herbs. Since this khichdi is warming it’s made throughout winter. Its additionally a staple meals within the areas of Rajasthan and Haryana.
There are lots of variations of creating bajra khichdi. In some variations rice can also be added. I don’t add rice. The recipe I make is a quite simple model and doesn’t use many elements. Its additionally a no onion and no garlic model of bajra khichdi. If you would like you possibly can add onions.
On this bajra khichdi, solely bajra and moong dal is used together with a number of spices and herbs. All the things is cooked in a single pot. I’ve right here used stress cooker to avoid wasting time whereas cooking.
Throughout winter I do attempt to make meals with elements which might be seasonal in addition to wholesome or warming in nature. I do plan to share some extra winter recipes.
Bajra is heaty and thus it’s good to devour these vitamin packed millets in winters.
Bajra khichdi tastes good and you’re going to get a slight chewy texture coming from the bajra. Every time I make khichdi I at all times accompany a veggie fry with it. This time I made baingan fry (vangyache kaap) to serve with khichdi.
It may be served with chaas (buttermilk) or Rajasthani Kadhi or with contemporary curd. You may also prime it with a little bit of ghee whereas serving.
Step-by-Step Information
How you can make Bajra Khichdi
1. Take ½ cup bajra (pearl millet) in a grinder jar.
2. Utilizing the heart beat choice grind the bajra coarsely. Don’t make a powder of it. Some grains might be crushed and a few gained’t be. However thats tremendous. We simply want a rough combination.
3. Now take the coarsely floor bajra in a bowl. Add water and stir. Let the water cowl the bajra. Anticipate some seconds. The tremendous husk particles might be seen floating on the highest of the water.
Discard the water slowly from the bowl. Repeat this course of twice or thrice. Drain all of the water and hold apart.
4. In one other bowl rinse ½ cup moong dal a few occasions in contemporary water. Then soak the moong dal in sufficient water.
You may also use moong dal with husks (chilkewali moong dal) as an alternative of husked yellow moong dal.
Making bajra khichdi
5. Warmth 2 tablespoons ghee in a 3 litre stovetop stress cooker. You need to use oil as an alternative of ghee. Maintain the warmth to a low.
6. Add 1 teaspoon of cumin seeds.
7. Let the cumin seeds splutter.
8. Then add 1 teaspoon of finely chopped ginger and 1 inexperienced chili, chopped.
9. Stir and fry for a number of seconds until the uncooked aroma of ginger goes away.
10. Then add the bajra.
11. Combine the bajra nicely. Carry on stirring because the bajra sticks on the backside of the cooker. Maintain the warmth to a low.
12. Then add ¼ teaspoon turmeric powder and 1 pinch asafoetida (hing). Stir and blend once more.
13. Pour 2 cups water.
14. Season with salt as per style.
15. Cowl and stress cook dinner for six to 7 minutes or for 4 to five whistles on medium warmth.
16. When the stress drops by itself, then solely take away the lid of the cooker.
17. Stir the semi cooked bajra combination very nicely. The bajra grains might be half cooked.
18. Drain all of the water from the moong dal and add the dal within the stress cooker.
19. Add 2 cups water.
20. Stir and blend very nicely.
Cooking bajra khichdi
21. Cowl and stress cook dinner for 8 to 9 minutes or for 7 to eight whistles on medium warmth.
22. When the stress falls by itself, then solely open the lid of the cooker.
23. Stir once more and blend very nicely. In case if bajra khichdi appears to be like thick, then add some extra water and simmer on low warmth stirring repeatedly. Additionally examine the style for salt and add extra if required.
24. Serve bajra khichdi scorching with a facet accompaniment of chaas (buttermilk), kadhi or with contemporary curd.
Bajra khichdi will thicken extra because it cools. So when serving any leftover khichdi, add some water to it and produce the khichdi to a simmer after which serve. You may also prime it with a little bit of ghee whereas serving.
Few extra khichdi varieties for you!
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Bajra Khichdi
Bajra khichdi is a warming and nutritious khichdi selection made with pearl millet, mung lentils, spices and herbs.
Prep Time 10 minutes
Cook dinner Time 20 minutes
Whole Time 30 minutes
Forestall your display from going darkish whereas making the recipe
preparation
Take ½ cup bajra (pearl millet) in a grinder jar.
Utilizing the heart beat choice grind the bajra coarsely. Don’t make a powder of it. Some grains might be crushed and a few gained’t be. However thats tremendous. We simply want a rough combination.
Now take the coarsely floor bajra in a bowl. Add water and stir. Let the water cowl the bajra.
Anticipate some seconds. The tremendous husk particles might be seen floating on the highest of water. Discard the water slowly from the bowl. Repeat this course of twice or thrice. Drain all of the water and hold apart.
In one other bowl rinse ½ cup moong dal a few occasions in water. Then soak in sufficient water. You may also use moong dal with husks (chilkewali moong dal) as an alternative of husked yellow moong dal.
making bajra khichdi
Warmth 2 tablespoons ghee in a 3 litre stress cooker. You need to use oil as an alternative of ghee. Maintain the flame to a low.
Add 1 teaspoon cumin seeds. let the cumin seeds splutter.
Then add 1 teaspoon finely chopped ginger and 1 inexperienced chili, chopped.
Stir and fry for a number of seconds until the uncooked aroma of ginger goes away.
Then add the bajra. combine the bajra nicely. Carry on stirring because the bajra sticks on the backside of the cooker. Maintain the flame to a low.
Then add ¼ teaspoon turmeric powder and 1 pinch asafoetida (hing). Combine once more.
Pour 2 cups water. season with salt as per style.
Cowl and stress cook dinner for six to 7 minutes or for 4 to five whistles on medium flame.
When the stress drops by itself, take away the lid of the cooker.
Stir the semi cooked bajra combination very nicely. The bajra grains might be half cooked.
Drain all of the water from the moong dal and add within the stress cooker.
Add 2 cups water. stir and blend very nicely.
cooking bajra khichdi
Cowl and stress cook dinner for 8 to 9 minutes or for 7 to eight whistles on medium flame.
When the stress falls by itself, open the lid of the cooker.
Stir once more very nicely. In case if bajra khichdi appears to be like thick, then add some extra water and simmer on low flame stirring repeatedly. Additionally examine the style for salt and add extra if required.
Serve bajra khichdi scorching with a facet accompaniment of chaas (buttermilk), kadhi or with contemporary curd. Bajra khichdi will thicken extra because it cools. So when serving any leftover khichdi, add some water to it and produce the khichdi to a simmer after which serve. You may also prime it with a little bit of ghee whereas serving.
Diet Details
Bajra Khichdi
Quantity Per Serving
Energy 260
* % Each day Values are based mostly on a 2000 calorie weight loss plan.
This Bajra Khichdi submit from the weblog archives first revealed in December 2017 has been up to date and republished on December 2022.
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