Are you looking for a comforting, nutritious, and gluten-free meal perfect for winter? This Bajarichi Khichdi recipe (Pearl Millet Khichdi) is a traditional Maharashtrian dish that is as healthy as it is delicious. Bajra, or Pearl Millet, is a powerhouse of iron, fiber, and protein, making this dish an excellent choice for a wholesome dinner or lunch.
In this easy pressure cooker recipe, we transform simple ingredients into a creamy, savoury porridge-like dish. Unlike regular rice khichdi, Bajra Khichdi has a unique earthy flavour and a hearty texture that keeps you full for longer. Whether you are diabetic, health-conscious, or just craving authentic village-style food, this recipe is a must-try. Let’s see how to make it step-by-step!
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Ingredients List:
- Main Ingredients:
- 1 bowl Bajra (Pearl Millet) – Cleaned and washed
- 2 tbsp Yellow Moong Dal (Split Green Gram)
- 3 cups Water (approx. 3 glasses as per consistency preference)
- For Tempering (Tadka):
- 3 tbsp Ghee (Clarified Butter) – Can substitute with oil
- 1 tsp Cumin Seeds (Jeera)
- A pinch of Hing (Asafoetida)
- 7-8 Curry Leaves
- Aromatics & Spices:
- 1 tbsp Ginger-Garlic-Green Chilli Paste (Crushed coarse paste)
- Salt to taste
- Turmeric powder (Optional, for colour)
Step-by-Step Instructions:
- Soak the Bajra: Wash the Bajra thoroughly. Soak it in enough water for 12 to 15 hours (preferably overnight). This step is crucial for softening the millet.
- Dry and Crush (Husk Removal): Drain the water completely. Spread the soaked Bajra on a cotton cloth and let it dry slightly (it should remain moist, not bone dry). Transfer it to a mixer jar. Pulse it in short bursts (on-off mode) 2-3 times. Do not grind it into a powder. Winnow the bajra to remove the loose husk (konda) if desired, though the husk is nutritious.
- Prepare the Tempering: Heat a pressure cooker on medium heat. Add 3 tbsp of ghee. Once hot, add cumin seeds, hing, and curry leaves. Let them splutter.
- Sauté Aromatics: Add the crushed ginger-garlic-green chilli paste. Sauté for a minute until the raw smell disappears.
- Add Water and Boil: Pour in 3 glasses of water. Add salt to taste. Bring the water to a rolling boil.
- Add Grains: Add the washed Moong Dal to the boiling water. Then, add the prepared (crushed) Bajra. Stir well to ensure there are no lumps. Let it boil openly for 2-3 minutes.
- Pressure Cook: Lower the flame to sim/low. Close the pressure cooker lid. Cook for about 8 whistles on a low flame to ensure the bajra cooks through completely.
- Serve: Once the pressure releases naturally, open the lid. The consistency should be porridge-like (not too dry, not too watery). Serve hot!
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Cooking Tips for Better Results:
- Soaking is Key: Do not skip the 12-15 hour soaking time; otherwise, the bajra will remain hard and chewy.
- Texture Check: If the khichdi feels too thick after opening the cooker, you can add a little hot water and simmer for 2 minutes. It thickens as it cools.
- Husk Removal: Pulsing the bajra in the mixer helps remove the outer tough layer, making the khichdi softer and easier to digest.
- Use Ghee: For the authentic Maharashtrian taste, use generous amounts of ghee instead of oil.
Variations:
- Rice Version: You can add 2 tbsp of Indrayani rice or any aromatic rice along with the moong dal for a creamier texture.
- Vegetable Loaded: Add chopped carrots, green peas, and beans during the sautéing step to make it a one-pot vegetable meal.
- Spicy Masala Version: Add turmeric, red chilli powder, and Goda masala (Maharashtrian spice mix) for a spicy twist.
- Vegan Version: Simply replace the ghee with oil or vegan butter.
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Serving Suggestions:
- Toppings: Top with a generous dollop of homemade ghee and fresh coriander leaves.
- Sides: Serve with roasted papad, a spicy pickle, or fresh curd (yogurt).
- Traditional Pair: In Maharashtra, it is often eaten with Kadhi (yogurt soup) or Thecha (spicy chilli condiment).
FAQs:
Q1: How long does Bajra need to soak?
Ans: Bajra is a tough grain. It requires at least 12 to 15 hours of soaking to cook perfectly in a pressure cooker.
Q2: Can I make this instant without soaking?
Ans: No, the texture will be very hard. If you are in a rush, use broken bajra (bajra dal/dalia) available in markets, which cooks faster.
Q3: Is Bajarichi Khichdi good for weight loss?
Ans: Yes! Bajra is high in fiber and complex carbohydrates, which keep you full for longer and prevent overeating.
Q4: Can I skip the moong dal?
Ans: Yes, you can skip it, but moong dal adds protein and helps bind the khichdi, giving it a better consistency.
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Healthy Bajarichi Khichdi Recipe | Pearl Millet Khichdi
Ingredients
Main Ingredients:
- 1 bowl Bajra Pearl Millet – Cleaned and washed
- 2 tbsp Yellow Moong Dal Split Green Gram
- 3 cups Water approx. 3 glasses as per consistency preference
For Tempering Tadka:
- 3 tbsp Ghee Clarified Butter – Can substitute with oil
- 1 tsp Cumin Seeds Jeera
- A pinch of Hing Asafoetida
- 7-8 Curry Leaves
Aromatics & Spices:
- 1 tbsp Ginger-Garlic-Green Chilli Paste Crushed coarse paste
- Salt to taste
- Turmeric powder Optional, for colour
Instructions
- Soak the Bajra: Wash the Bajra thoroughly. Soak it in enough water for 12 to 15 hours (preferably overnight). This step is crucial for softening the millet.
- Dry and Crush (Husk Removal): Drain the water completely. Spread the soaked Bajra on a cotton cloth and let it dry slightly (it should remain moist, not bone dry). Transfer it to a mixer jar. Pulse it in short bursts (on-off mode) 2-3 times. Do not grind it into a powder. Winnow the bajra to remove the loose husk (konda) if desired, though the husk is nutritious.
- Prepare the Tempering: Heat a pressure cooker on medium heat. Add 3 tbsp of ghee. Once hot, add cumin seeds, hing, and curry leaves. Let them splutter.
- Sauté Aromatics: Add the crushed ginger-garlic-green chilli paste. Sauté for a minute until the raw smell disappears.
- Add Water and Boil: Pour in 3 glasses of water. Add salt to taste. Bring the water to a rolling boil.
- Add Grains: Add the washed Moong Dal to the boiling water. Then, add the prepared (crushed) Bajra. Stir well to ensure there are no lumps. Let it boil openly for 2-3 minutes.
- Pressure Cook: Lower the flame to sim/low. Close the pressure cooker lid. Cook for about 8 whistles on a low flame to ensure the bajra cooks through completely.
- Serve: Once the pressure releases naturally, open the lid. The consistency should be porridge-like (not too dry, not too watery). Serve hot!
