Bajra Khichdi Recipe

I keep season-wise lists of recipes. Winter’s list is the longest, and I try to cook everything on it at least once before the cold is gone. Bajre ki khichdi is always near the top.

It’s a Rajasthani one-pot porridge of pearl millet, moong dal, and a little rice, pressure-cooked soft with ghee, cumin, and ginger. It tastes earthy and a little nutty, and it warms you right through. You need one cooker, pantry staples, and about 40 minutes.

What Is Bajra Khichdi?

Bajra khichdi (bajre ki khichdi, pearl millet khichdi) is a savory porridge from Rajasthan. Lightly crushed bajra (pearl millet) is pressure-cooked with yellow moong dal and rice in a ghee tadka, whole spices sizzled in hot ghee to release their flavor. It’s a winter staple across Rajasthan and Haryana, and it’s usually eaten with ghee and kadhi.

Think of it as a heartier, earthier cousin of everyday moong dal khichdi.

The only time-consuming part of making this bajra khichdi is removing the husk from the bajra. In earlier days, this process was done by crushing the bajra grains in a large mortar and pestle. Now, with the easy accessibility of mixers and grinders, this step has also become quick and easy. Moreover, the bajra grains sold at the supermarket these days are mostly dehusked. So if you get hold of them, you don’t have to worry about dehusking anymore.

You can make the bajra khichdi recipe in a traditional stovetop pressure cooker or in an Instant Pot. I have given both methods in the post below. Choose the one that suits you best.

My recipe serves 4, and I made it in a 3-liter pressure cooker (or a 3-qt Instant Pot). If you want to scale up the recipe, use a larger pressure cooker or an Instant Pot. The cooking time will remain the same.

How To Make Bajre Ki Khichdi

Prepare The Bajra

Step 1: Add ½ cup of whole bajra grains to a bowl and rinse them well under running water. Drain well.

Step 2: Transfer it to a mixer grinder jar and pulse until coarse powder forms.

Step 3: Transfer the bajra powder to a bowl and cover it with water.

Step 4: Wait for 10–12 seconds. The husk is lighter than the grain, so it floats to the top. Gently drain the water along with the husk. Repeat 2–3 times until no more husk floats up.

Make The Khichdi

In A Traditional Stovetop Pressure Cooker

Step 5: Heat 1 tablespoon of ghee in a 3-liter pressure cooker over medium-high heat.

Step 6: Once the ghee is hot, add ¼ teaspoon asafetida, ½ teaspoon cumin seeds, 1 teaspoon grated ginger, and 2 teaspoons of chopped green chilies and saute for 10-12 seconds.

Step 7: Add the cleaned bajra to the cooker along with ½ cup of rinsed yellow moong dal, ¼ cup rinsed white rice, 2 teaspoons salt, and 4 cups of water. Mix everything well.

Step 8: Close the cooker lid.

Step 9: Pressure-cook on high heat for 1 whistle. Then reduce the heat to low and cook for 15 minutes. The whistle gets the cooker up to pressure fast. The long, low cook gives bajra time to soften fully without the water boiling off or the bottom catching.

Remove the cooker from the heat and let the pressure release naturally. Once the pressure is released, open the lid and mix the khichdi nicely using a wooden spoon, wooden whisk, or wire whisk. Whisking breaks up some of the dal and grains, and that’s what turns it creamy.

Step 10: Add more water if the khichdi looks thick, then cook for a minute. The consistency of bajra khichdi should be like porridge. Check for salt and add more if needed.Transfer the hot khichdi to serving plates and serve hot.

In An Instant Pot

• To make this khichdi in an Instant Pot, press the SAUTE button and follow the recipe until adding water to the pot. Use a 3-qt pot for this measurement.
• Now close the pot lid and set the valve to the sealing position.
• Press CANCEL and then press PRESSURE COOK. Set the timer to 15 minutes at high pressure.
• Once the timer goes off, let the pressure release naturally for 15 minutes.
• Release the remaining pressure manually and open the lid.
• Mix the khichdi nicely using a wooden spoon, wooden whisk, or wire whisk.
• Add more water if the khichdi looks thick, then cook for a minute.
• Check for salt and add more if needed.
• Transfer the hot khichdi to serving plates and serve hot.

Variations

Without rice (dal-bajra khichdi): Skip the rice and keep everything else the same.

Mixed vegetable: Add potatoes, carrots, peas, beans, or spinach with the dal. Cut them into big chunks so they hold up under pressure.

Masala khichdi: Add turmeric, red chili powder, and coriander powder to the tadka. You can also add a teaspoon of goda masala.

Fried onion: Top each bowl with thinly sliced onions fried golden brown.

Other dals: Swap the moong dal for masoor or toor dal.

Serving Suggestions

In Rajasthani homes, bajre ki khichdi is served with a dollop of ghee and a bowl of kadhi. Boondi kadhi is a lovely match. You can also eat it on its own with chaas (buttermilk), ghee, and jaggery.

It goes well with fresh yogurt or any raita. I also like papad and green chutney on the side.

Storage Suggestions

Bajra khichdi tastes best fresh and hot, straight from the cooker. Store leftovers in an airtight container in the fridge for up to 3 days. This khichdi tends to thicken substantially as it cools down. To reheat, put it in a heavy pan with a splash of boiling water and stir over low heat until it’s loose and porridge-like again. I skip the microwave because it heats unevenly and dries the edges.

The mistake I see most often is adding cold water to leftover khichdi. Cold water just leaves it lumpy. Boiling water, whisked in a little at a time, brings it right back to a smooth, porridge-like texture.