Bajre Ki Khichdi (Haryanvi Pearl Millet Khichdi)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Bajre ki khichdi is a classic winter dish of Haryana and neighboring Rajasthan. Coarsely pounded pearl millet (bajra) is cooked with split moong dal until soft and porridge-like, then eaten with a generous spoon of ghee, jaggery or yogurt. It is warming and filling, and is a common meal on cold days. Haryanvi cooking is often described as hearty and rustic, built on millets, wheat, milk, ghee and yogurt, with relatively simple spicing. Read more in Indian regional cuisines.

Pearl millet has a nutty, earthy flavor. It is naturally gluten-free.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: Deep Malik on Pexels; Photo 2: Ranjeet Chauhan on Pexels; Photo 3: Thomas Nahar on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Print Recipe

Bajre Ki Khichdi (Haryanvi Pearl Millet Khichdi)

Author: KP Cooking Method: One-Pot Cuisine: Haryana, Indian Courses: Dinner, Lunch Recipe Keys: B Budget-Friendly Gluten Free Vegetarian Meals

Prep Time 10 mins Cook Time 45 mins Rest Time 480 mins Total Time 8 hrs 55 mins

Servings: 4

Description

Bajre ki khichdi: a hearty Haryanvi winter dish of cracked pearl millet and split moong dal, cooked until soft and served with plenty of ghee.

Ingredients

Servings

For the khichdi

• 1 cup pearl millet (bajra), cracked (about 190 g, rinsed and soaked overnight)
• ¹⁄₂ cup split yellow moong dal (about 100 g, rinsed)
• 5 cups water (about 1.2 liters)
• ¹⁄₂ tsp ground turmeric
• 1 tsp salt (to taste)

To serve

• 4 tbsp ghee (melted)
• 1 tsp cumin seeds (optional, for tempering)
• ¹⁄₂ cup plain yogurt (or jaggery, to serve)

Instructions

1. Rinse the cracked pearl millet and soak overnight in plenty of water. Drain.
2. Combine the millet, moong dal, water, turmeric and salt in a pressure cooker or heavy pot.
3. Pressure cook for 6 to 7 whistles (about 25 minutes), or simmer covered for 45 to 60 minutes, stirring now and then, until the millet is very soft. Add hot water if it thickens too much.
4. Heat 1 tbsp ghee with the cumin seeds, if using, and pour over the khichdi.
5. Serve hot, topped with the remaining ghee, with yogurt or jaggery on the side.

Note

Pearl millet takes longer to cook than rice, so soaking helps. Follow your pressure cooker's instructions. Contains milk (ghee, yogurt). Naturally gluten-free, but check labels for cross-contact. Keeps 2 days in the refrigerator; add hot water when reheating.