Bajra Khichdi is a warm and nutritious recipe that can be made during winters. This recipe is prepared with pearl millet, moong dal, vegetables and some basic spices.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: North Indian, Rajasthani

Ingredients

  • 1/2 cup pearl millet (bajra) (broken and clean)
  • 1/2 cup split yellow moong ((split green moong dal also can be used))
  • 2 cups mix vegetables (carrot, green peas, broccoli, cauliflower) (chopped)
  • 2 cups spinach (palak) (chopped)
  • 1 teaspoon ginger (minced)
  • 1 tablespoon ghee ((or oil))
  • salt (to taste)
  • 4 cups water
  • 2 tablespoons coriander leaves

Spices:

  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • 1 pinch asafetida (hing)

Method

Instant Pot Method:

  1. Firstly, soak broken and cleaned bajra in water for at least one hour.
  2. Press SAUTE mode (Normal) on Instant Pot. Add ghee or oil to the POT. Note: Tastes better with Ghee
  3. Once POT is hot, add in the cumin seeds, asafetida, ginger, green chilies. Saute for 20 secs.
  4. Then add the mixed vegetables, cook for a minute.
  5. Then add soaked bajra, split moong dal (no need to soak the lentil just rinse it and add it to the pressure cooker), turmeric powder, coriander powder, water, salt. Mix well.
  6. Furthermore, close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and timer to 8 minutes. Once the pot beeps, Wait for NATURAL PRESSURE RELEASE (NPR).
  7. Once the pressure has released, open the lid, add garam masala powder, chopped spinach (palak), cilantro, and mix the khichdi well. **Note: If khichdi is not mushy or too dry, select saute mode, add ½ cup of water, and cook for another minute.
  8. Instant Pot Bajra Khichdi is ready. Serve with yogurt, raita, or kadhi.

Stovetop Pressure Cooker Method:

  1. Soak bajra in water for at least one hour.
  2. Heat 1 tablespoon of ghee or oil in a pressure cooker and once it's hot add in the cumin (jeera), asafetida, ginger, green chilies. Saute for 20 secs.
  3. Add the mixed vegetables and cook for a minute.
  4. Then add soaked bajra, split moong dal (no need to soak the lentil just rinse it and add it to the pressure cooker), turmeric powder, coriander powder, water, salt. Mix well.
  5. Close the lid and put the whistle weight on. Cook for 3-4 whistles on medium flame and turn off the gas.
  6. Once the pressure has released completely, open the lid, add garam masala powder, spinach, coriander leaves and mix well. **If the Khichdi is not mushy or if it's too dry then add ½ cup of water and adjust the consistency of the khichdi.
  7. Masala bajra khichdi recipe is ready, serve with yogurt, raita, or kadhi.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.