Bring Yourself Comfort With This Bowl Of Bajre Ki Khichdi

Name: Bring Yourself Comfort With This Bowl Of Bajre Ki Khichdi
Prep time: 30
Cook time: 30
Total time: 60
Ingredients: 1 cup Bajra (pearl millet); 0.5 cup Moong dal (split yellow or green gram); 5 cup Water; 0 g Salt (to taste); 0.5 tsp Turmeric powder; 2 tbsp Ghee; 1 tsp Cumin seeds; 0 g A pinch of hing (asafoetida); 2 piece Chopped green chillis; 5 piece Finely chopped garlic; 1 piece Finely-chopped onion; 1 piece Chopped tomato

During winters, nothing can do what a steaming hot bowl of ghee-laden bajre ki khichdi can do. Prepare a comforting bowl using this recipe.

Contributed By

OT Staff

November 16, 2025

Bajre ki Khichdi recipe

When winter winds start to bite, few dishes bring warmth and comfort quite like bajre ki khichdi — a rustic, wholesome preparation that has long been a staple in Rajasthani homes. Made with bajra (pearl millet) and moong dal (split green gram), this hearty dish is not only a treat for the taste buds but also a boon for your health.

Rich in fibre, protein, iron, and magnesium, bajre ki khichdi helps keep you energised and nourished through the colder months. Bajra, known for its warming properties, aids digestion, boosts metabolism, and provides sustained energy — making it an ideal winter food. The slow-cooked grains develop a nutty, earthy flavour that pairs beautifully with ghee, curd, or even a tangy garlic chutney.

Beyond its taste, bajre ki khichdi is known for its nutritional benefits. It’s gluten-free, easy to digest, and supports overall gut health. Add a dollop of ghee (and more), and you’ve got yourself a meal that soothes both the stomach and the soul.

Served hot with curd, buttermilk, pickle, or papad, this humble yet powerful dish embodies everything we love about winter food — warmth, nourishment, and comfort in every bite.

Quick Info

Prep Time 30 min

Cook Time 30 min

Total Time 60 min

Servings 4

Difficulty easy

Ingredients

Bajra (pearl millet) - 1 cup
Moong dal (split yellow or green gram) - 0.5 cup
Water - 5 cup
Salt (to taste) - 0 g
Turmeric powder - 0.5 tsp
Ghee - 2 tbsp
Cumin seeds - 1 tsp
A pinch of hing (asafoetida) - 0 g
Chopped green chillis - 2 piece
Finely chopped garlic - 5 piece
Finely-chopped onion - 1 piece
Chopped tomato - 1 piece

Instructions

Step-1

Clean and rinse the bajra thoroughly.

Step-2

Drain and coarsely crush it in a mixer (1–2 quick pulses). This helps it cook evenly.

Step-3

Soak the crushed bajra in warm water for 30–40 minutes.

Step-4

Rinse the moong dal and soak it separately for about 15 minutes. Ensure that you drain the water before cooking.

Step-5

In a pressure cooker, add the soaked bajra, soaked dal, 4–5 cups of water, salt, and turmeric powder.

Step-6

Close the lid and cook for 5–6 whistles on medium flame (or until the bajra is soft and mushy).

Step-7

Once the pressure releases naturally, check the consistency — add hot water if needed and mash lightly.

Step-8

In a small pan, heat ghee. Add cumin seeds, hing, and let them splutter.

Step-9

Add green chillies, garlic, and sauté till aromatic.

Step-10

Add chopped onion and sauté till golden brown. Add tomatoes and cook until soft.

Step-11

Pour this tempering over the cooked khichdi and mix well.

Step-12

Serve hot, drizzled with an extra spoon of ghee on top.

Recipe