Indian Bajra Khichdi is a wholesome and nutritious one-pot dish popular in Rajasthan and Gujarat. Made with pearl millet (bajra), lentils, and mild spices, this hearty meal is rich in fiber, protein, and essential nutrients. It is especially enjoyed during the winter months and is traditionally served with ghee, curd, pickle, or papad.
Wash and soak bajra and moong dal for 4–6 hours.
Heat ghee in a pressure cooker and add cumin seeds.
Add chopped onions, ginger, and green chilies, then sauté until soft.
Stir in turmeric and the soaked bajra and dal, mixing well.
Add water and salt, then pressure cook for 5–6 whistles or until soft.
Allow the pressure to release naturally and stir well to achieve a creamy consistency.
Serve hot with a generous drizzle of ghee, curd, or pickle.
1 cup Pearl Millet (Bajra)
½ cup Yellow Moong Dal
1 Onion (finely chopped)
1 tsp Cumin Seeds
1 tsp Turmeric Powder
2 tbsp Ghee
Salt to taste
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