Chetna BhallaBajra or Pearl Millet is a gluten-free grain that is low in calories and is packed with nutrients. It is called ‘Sajje’ in Kannada, ‘Kambu’ in Tamil. Bajra is known to contribute to weight loss, improved blood sugar levels, and loads of other benefits. Here I share the recipe for an easy Bajra and Moong Dal Khichdi. It is super easy to prepare and is a perfect one-pot dish.
Ingredients for making Bajra Khichdi
- Whole Bajra 1 cup or broken Bajra (soaked overnight preferable or for at least 6 hours)
- Moong Dal ½ Cup
- Cumin 2 teaspoon
- Ghee 2 tablespoons
- Ginger 1 teaspoon finely chopped
- 1 green chilly finely chopped
- ¼ teaspoon Turmeric Powder
- A pinch of Hing / Asafoetida (optional)
- Salt to taste
Directions for Making Bajra Khichdi
- Remove most of the water from the whole soaked bajra and coarse-grind it in a blender. It is essential not to make a paste out of it because small junks of Bajra give a nice texture to the khichdi. If you have the broken Bajra, you do not need to grind it.
- Take the coarsely ground bajra in a bowl. Add water and stir. Let the water cover the Bajra and wait for a few seconds. You can remove the fine husk that will float on top of the water. Repeat this process until you have clear water emerging. Drain the water and keep this aside.
- In another bowl, rinse moong dal in the water a couple of times.
- Take a 3-liter pressure cooker (I use a pressure cooker to reduce the cooking time). If you are using a pot or pan, be prepared for a longer cooking time. Try cooking with the lid tightly on.
- Add 2 tablespoons of Ghee to it.
- Add the cumin seeds once the Ghee is hot enough and let them splutter
- Add the finely chopped ginger and green chilly
- Add the Asafoetida and then the Bajra. Keep stirring and cook on low heat. The Bajra might stick a little to the bottom. But it will all come off once you add water.
- Add the turmeric powder and pour around 2 and a half cups of water.
- Season with salt and cook for 6-7 minutes on a medium flame or 4-5 whistles on a medium flame. If the flame is high, the Bajra will still stick to the bottom.
- Open the lid of the pressure cooker once the pressure has dropped down.
- Stir the semi-cooked Bajra, drain all of the water from the moong dal, and add it to the pressure cooker. Add at least 2 more cups of water. Stir and cover the pressure cooker for another 8-9 minutes or 7-8 whistles on a medium flame.
- Open the lid of the cooker once the pressure drops down. Stir and if the consistency of the khichdi is thick, add more water to it and let it simmer on a low flame. Check the taste for salt.
Here’s a Tip: Though Bajra Khichdi goes well on its own with a little bit of pickle, you can serve it with buttermilk, kadhi, or fresh curd. You can top it up with Ghee before serving if you like.
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