Bajra Khichdi (Pearl Millet & Moong Dal Khichdi)
A healthy, gluten-free, high-fibre one-pot khichdi using pearl millet (bajra) and moong dal — nourishing, easy to cook, and ideal for a balanced Indian meal.
Ingredients
Equipment
Method
- Wash and soak bajra for 3–4 hours. Drain before cooking.
- Wash moong dal and keep aside.
- In a pressure cooker, heat ghee (or oil) on medium heat. Add cumin seeds and let them crackle.
- Add the drained bajra and moong dal. Stir well for 2–3 minutes.
- Add turmeric powder and salt, then pour in 2 cups water. Mix gently.
- Close the lid and cook on medium heat for 4 whistles. Then switch off and let pressure release naturally.
- Once pressure drops, open. Stir gently. If khichdi is too thick, add a little hot water and adjust consistency.
- Serve hot. You may drizzle a little ghee on top and accompany with plain yogurt or a simple raita.
Notes
Soaking bajra helps in faster cooking and better digestion. You can add chopped vegetables (carrot, peas, beans) while cooking for extra nutrition.