Bajra Khichdi
Instructions:
1. Temper the Spices
In a pressure cooker, heat ghee and add cumin seeds.
Once the seeds begin to splutter, add a pinch of asafoetida and ginger garlic paste. Sauté briefly until aromatic.
2. Add Grains and Seasoning
Add bajra, yellow moong dal, salt, sesame seeds, and water to the cooker.
Stir everything together to combine well.
3. Pressure Cook
Close the lid and pressure cook on high heat for 1 whistle.
Then reduce the flame and let it simmer for 10–12 minutes.
4. Let the Pressure Release
Turn off the heat and allow the pressure to release naturally.
Open the lid and mix the khichdi thoroughly using a wooden or wire whisk to get a creamy consistency.
5. Serve
Serve hot, ideally with a piece of jaggery or a dollop of ghee for enhanced flavor and comfort.
Special Comments
This hearty Bajra Khichdi is a comforting winter meal, loaded with fiber and protein. The warm spices and nutty sesame add both nutrition and a rich earthy flavor to every spoonful.
Bajra Khichdi
Notes/ Precautions
Simmer patiently – After the first whistle, simmering ensures the dal and bajra soften without sticking to the bottom.
Soak bajra – Soaking bajra for a few hours before cooking helps it cook faster and makes it easier to digest.
Stir before serving – Whisking the khichdi after cooking gives it a nice creamy texture.
Pair smartly – Serve with jaggery or curd to balance its earthy flavors and improve digestion.