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.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.