Bajra Khichdi is a one pot, nutritious meal made with Bajra/Pearl millet with whole green moong dal and vegetables. A comforting complete meal which nourshies the body during harsh winters.
Let's see how to make this healthy Sabut Moong Dal and Bajra Khichdi with vegetables for winters.
About the Recipe
Bajra or Pearl millet is used in winters in various food preparations in North Indian states especially Rajasthan. Bajra Khichdi one of the popular meal made during winters. This can be made in combination with rice and dal or without rice. You can add vegetables to make it more nourishing. This khichdi has rich flavours from ginger garlic, green chillies and desi ghee. Minimum spices are added to keep the taste simple and rustic.
Bajra/Pearl Millet Benefits
Pearl Millet also known as Black Millet or Bajra is a millet and is popularly used during winters in North Indian states especially Rajasthan, Haryana and Uttar Pradesh.
This millet is warm in nature means it generates heat in body, so it is consumed during harsh North Indian winters.
Bajra is also a high fibre food with high iron content, phosphorus and rich in protein. It can be used as rice replacement and unhealthy carbs. It is a versatile grian and quite easy to cook lot of different recipes. Consuming bajra in moderate amounts may also provide many health benefits like blood sugar, weight management,better skin health and overall good health.
Why I should make Bajra Moong Dal Khichdi
Moong Dal Bajra with vegetables is a complete meal. It is protein and fibre rich and loaded with vitamins. It is recommended to people with high blood sugar level, as it has low glycemic index. Serve it with yogurt or raita, papad salad and pickle for a complete satiating meal experience. In Rajasthan it is usually served with Rajasthani Kadhi.
Disclaimer: If you a suffering from any kind of digestive disorder pls consult your nutritionist before consuming bajra if you are trying it for the first time.
Ingredients to make Moong Dal Bajra Khichdi
Whole Bajra- Don't use very old bajra as it may give rancid taste. Take a fresh batch and good quality bajra. Bajra should be dehusked before cooking. Check the section below. You can buy husked bajra if it is available at your place.
Sabut Moong Dal/Green Moong Lentil- I have used sabut Moong Dal or Green Moong Beans in the recipe. You can use other moongs also (split yellow or green moong). In Rajasthan many people use Matki moong/Moth Dal for Bajra Khichdi.
Vegetables- To make it more nutrient dense add seasonal vegetables of your choice. I have added carrot, peas, lauki/bottle gourd. You can add potatoes, cauliflower, spinach, cabbage etc. Ginger, Garlic and green chillies and onions for the khichdi masala/tempering. Fresh Coriander for tempering.
Spices- We don't use much spices in the recipe. I only add Red chili Powder, Coriander powder to keep the taste simple and rustic. You can add garam masala. Add salt as per taste.
Desi Ghee- This is one of the important ingredient in Bajra Khichdi. It not only adds taste and flavour to this rustic dish but also make bajra/millet easily digestible.
How to clean and prepare Bajra for making Khichdi
Bajra millet has husk on it, which we should remove before consuming it. These days we get husked bajra but you can do it on your own also. If the package indicates husked bajra then skip this step.
Also, bajra may take a bit long to cook, so use a pressure cooker to shorten time of cooking. Removing husk from bajra is known as Dehusking.
If you want to store de husked bajra for long or want or dehusk big amount of bajra then there is another process in which we dry the bajra grains after washing and cleaning. And, then we dehusk it. Shall cover in another post.
To dehusk bajra, traditionally a mortar pestle is used but you can do it in your grinder also.
- Wash the millet nicely 3-4 times. Then soak it in water for for about an hour. This softens the husk on it. Then, drain the water completely and pulse it 2-3 times in grinder. Do not over grind the millet keep it coarse. This will separate the husk from the grain.
- Then add water to the grinded bajra and leave it for 5-10 mins. The husk it float on top. Drain the water and then again add water to bajra and then sieve it through a colander or strainer. Fine husk particles will sieve along with water and you will get the grains. Now you are ready to cook your khichdi or simply cook bajra.
- Since dehusked bajra is wet hre you can use it immediately for cooking or may dry it out in sunlight and store for later use.
How to make Bajra Khichdi
Soak moong dal for about 15-20 mns. You can also soak it for long.
Chop the onions, vegetables (carrots, lauki or any other which your are using).
Coarsely crush ginger, garlic and green chillies. You can use store bought ginger garlic paste and chop green chillies. Use chillies as per your heat tolerance or you may skip it also.
Heat ghee in a pressure cooker. Add cumin seeds and when seeds crackle, add ginger garlic and green chillies paste. Saute for few seconds till raw smell of garlic goes away.
Add chopped onions and saute till it starts turning pink/translucent.
Now, add the vegetables and spices(coriander powder, red chilli powder) and salt.
Next add soaked moong dal (drain the water in which it was soaked). Add husked bajra.
Mix nicely and add water (3 times the amount of dal and bajra).
Close and seal the lid and pressure cook for 2-3 whistles on low flame. It will take about 10-15 mins.
Switch off the gas let the pressure go naturally. Open the cooker and check khichdi. Adjust water as per the desired consistency.
We like a bit of thin consistency. If you want thick then cook khichdi for 2-3 mins. to evaporate the extra water.
Bajra Khichdi is ready to serve. Top it more ghee and seve with papad, pickle, curd/raita.
Serve piping hot khichdi with plain cur or your favourite raita.
Few Raita recipes from the blog that you may love to try
More Khichdi Recipes from the blog
Moong Dal Bajra Khichdi
- Pressure cooker
- Measuring Cups and Spoons
- ½ cup Whole Bajra
- ½ cup Whole Moong Dal or any other Split Moong (yellow/green)
- 1 small Onion chopped
- 2-3 Garlic Cloves
- ½" Fresh Ginger piece
- 1 Carrot chopped
- ¼ cup Peas fresh/frozen
- ½ cup Cubed Lauki/Bottle Groud see notes
- Fresh Coriander for garnish
- 1-2 Green Chillies or as required
- 1 tsp Cumin Seeds
- ½ tsp Garam Masala Powder
- Red Chilli Powder as required
- Salt as required
- 2-3 tbsp Ghee see notes
- Nicely wash Bajra 3-4 times and then soak it for about 1-2 hrs.½ cup Whole Bajra
- Soak moong dal for about 15-20 mns. You can also soak it for long.½ cup Whole Moong Dal
- Chop the onions, vegetables (carrots, lauki or any other which your are using).
- Coarsely crush ginger, garlic and green chillies. You can use store bought ginger garlic paste and chop green chillies. Use chillies as per your heat tolerance or you may skip it also.2-3 Garlic Cloves, ½" Fresh Ginger piece, 1-2 Green Chillies
- Heat 1 tbsp ghee in a pressure cooker. Add cumin seeds and when seeds crackle, add ginger garlic and green chillies paste. Saute for few seconds till raw smell of garlic goes away.2-3 tbsp Ghee, 1 tsp Cumin Seeds
- Add chopped onions and saute till it starts turning pink/translucent.1 small Onion
- Add the vegetables and spices(garam masala, red chilli powder) and salt.1 Carrot, ¼ cup Peas, ½ cup Cubed Lauki/Bottle Groud, ½ tsp Garam Masala Powder, Red Chilli Powder, Salt
- Add soaked moong dal (drain away the water in which it was soaked). Add husked bajra.½ cup Whole Bajra, ½ cup Whole Moong Dal
- Mix nicely and add water (3 times the amount of dal and bajra).
- Close and seal the lid and pressure cook for 2-3 whistles on low flame. It will take about 10-15 mins.
- Switch off the gas let the pressure go naturally. Open the cooker and check khichdi. Adjust water as per the desired consistency. I the grains are not cooked then pressure cook again on low flame for 5 mins.
- If you want thick consistency then cook khichdi for 2-3 mins. to evaporate the extra water.
- Bajra Khichdi is ready to serve. Top it more ghee, garnish with fresh coriander leaves and serve with papad, pickle, curd/raita.Fresh Coriander
Do try this Winter special North Indian delight Bajra Khichdi. It is healthy, an absolute comfort food for winters.
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