6 Steps To Make Rajasthani Bajra Khichdi And Be Dil Se Indian

Learn how to make delicious and healthy Rajasthani Bajra Khichdi in six easy steps.
  • Amit Diwan
  • Editorial
  • Updated - 2025-03-30, 04:00 IST
rajasthani bajra khichdi recipe

When it comes to homely comfort food, khichdi is often the first dish that comes to mind. It’s simple, warm, and nourishing. One variation of this beloved dish is Rajasthani Bajra Khichdi, a wholesome and hearty meal that is perfect for the cold winter months. Chef Trala Dalal, known for his expertise in traditional Indian recipes, shares an easy and flavourful way to prepare this nutritious dish. Bajra, or pearl millet, is a staple in Rajasthan, where it’s used more frequently than rice.

Unlike traditional khichdi made with rice, Rajasthani Bajra Khichdi uses bajra, a highly nutritious grain rich in protein. Combined with moong dal, it forms a complete vegetarian protein source.

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How To Make Rajasthani Bajra Khichdi

  • Begin by rinsing the bajra thoroughly in a deep bowl, washing it 2-3 times under running water. After rinsing, add enough water to submerge the bajra. Cover the bowl with a lid and allow the bajra to soak for about 8 hours. If you're pressed for time, a 4-hour soak followed by pulsing the soaked bajra in a mixer will loosen the husk and create a coarse powder. Once soaked, drain the bajra and set it aside.
  • Rinse the yellow moong dal 2-3 times under running water to remove impurities. Drain the dal and keep it aside.
  • In a pressure cooker, combine the soaked bajra, moong dal, salt, and 2 cups of water. Stir well, cover the cooker, and cook for 4 whistles on medium heat. After the pressure is released, open the lid and set the mixture aside.
  • In a deep non-stick pan, heat ghee on medium flame. Once the ghee is hot, add the cumin seeds and sauté until they crackle. Next, add a pinch of asafoetida and turmeric powder. Sauté for a few seconds, allowing the spices to release their aroma.
  • Add the cooked bajra-moong dal mixture to the pan. Stir well, and add a pinch of salt. Let it cook for 2-3 minutes on medium heat, stirring occasionally, so the flavours blend together.
  • Once the bajra khichdi reaches a creamy consistency, remove it from the heat. Serve the hot khichdi immediately, ideally with a side of curd or raita for a complete meal.

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Rajasthani Bajra Khichdi Recipe Card

Learn how to make Rajasthani Bajra Khichdi
Her ZindagiHer ZindagiHer ZindagiHer Zindagi
  • Total Time :20 min
  • Preparation Time : 5 min
  • Cooking Time : 15 min
  • Servings : 3
  • Cooking Level : Medium
  • Course: Main Course
  • Calories: 250
  • Cuisine: Indian
  • Author: Amit Diwan

Ingredients

  • For Bajra Khichdi
  • 1/2 cup whole bajra (black millet)
  • soaked for 8 hours and drained
  • 1/2 cup yellow moong dal (split yellow gram) washed and drained
  • salt to taste
  • 1 tbsp ghee
  • 1 tsp cumin seeds (jeera)
  • 1/2 tsp asafoetida (hing)
  • 1/4 tsp turmeric powder (haldi)

Step

  • Step 1 :

    Begin by placing the bajra (pearl millet) in a deep bowl. Rinse it thoroughly 2-3 times with water to remove any dirt or impurities. This step ensures that the bajra is clean and ready for cooking.

  • Step 2 :

    After rinsing the bajra, add enough water to submerge the millet completely. Cover the bowl with a lid and let it soak for 8 hours. If you're short on time, you can soak it for around 4 hours instead. However, if you choose the shorter soaking time, pulse the soaked bajra in a mixer for a few seconds to loosen the husk and create a coarse powder. This will help make the millet softer and easier to cook.

  • Step 3 :

    After soaking, drain the bajra using a strainer to remove excess water. Set it aside to prepare for cooking.

  • Step 4 :

    Take yellow moong dal in a strainer. Rinse it thoroughly 2-3 times under running water to wash away any impurities or dust. Drain the dal using the strainer and set it aside.

  • Step 5 :

    In a pressure cooker, combine the drained bajra, moong dal, salt , and 2 cups of water. Stir the ingredients well to ensure they are evenly mixed. Close the pressure cooker and cook the mixture on medium heat for 4 whistles. Once the cooking time is complete, allow the pressure to naturally release before opening the lid.

  • Step 6 :

    While the bajra and moong dal are cooking, heat ghee in a deep non-stick pan over medium heat. Add cumin seeds to the ghee. Wait for them to crackle, indicating that the cumin has released its flavour. Then, add a pinch of asafoetida (hing) and turmeric powder to the pan, and sauté for a few seconds. This tempering adds a rich flavour to the dish.

  • Step 7 :

    Add the cooked bajra-moong dal mixture to the pan with the tempering. Stir well to combine the flavours. Add a little more salt if needed, and allow the mixture to cook on medium flame for 2-3 minutes, stirring occasionally to prevent sticking. This step helps the tempering blend into the khichdi, enhancing its aroma and flavour.

  • Step 8 :

    Once the khichdi has reached a creamy consistency and the flavours have melded together, remove it from the heat. Serve it hot, ideally paired with curd or raita for a complete and comforting meal.