Bajra Khichdi (Pearl Millet Porridge): A One-Pot Recipe

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

Bajra Khichdi: An Easy Single-Pot Meal

When I have a few vegetables and pearl millet at home, I like to make khichdi (porridge) because it's a tasty, wholesome lunch or dinner. It's also quick and easy to make. It has a porridge-like consistency and a nice mouthfeel.

The main ingredients in this dish are bajra (pearl millet), vegetables, moong dal, ghee, and spices. Bajra is gluten-free and is rich in magnesium, making it heart-friendly. Its rich fiber helps maintain digestive health. Moong dal is a known source of protein.

Using ghee instead of oil makes this dish healthier and more delicious. Alternatively, you can use ghee and oil in equal parts. Serve bajra khichdi for breakfast, lunch, or dinner with fried papad or any other fried item on the side. Enjoy the wholesome meal!

Cook Time

Ingredients

• 1 cup bajra (pearl millet), washed and soaked in water overnight or 10 hours
• 1/2 cup moong dal
• 1 bay leaf
• 1 inch cinnamon stick
• 1 cardamom pod
• 3-4 cloves
• 1 teaspoon cumin seed
• 1 tablespoon ginger-garlic paste, freshly ground
• 1/2 cup onions, finely chopped
• 1 cup tomatoes, finely chopped
• 2 cups mixed vegetables, cut in 1-cm pieces (e.g., French beans, green peas, capsicum, cauliflower, carrot, etc.)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• 1 teaspoon red chili powder
• 1 green chili, finely chopped
• 1/4 teaspoon turmeric powder
• 1 1/2 teaspoons salt, or to taste
• 2 tablespoons ghee or oil (I used 1 tablespoon ghee and 1 tablespoon oil)
• 2 tablespoons coriander leaves, finely chopped

Instructions

1. In a pressure cooker, add ghee (or a mixture of ghee and oil). Heat it. Add cumin seeds, cinnamon stick, bay leaf, cloves, and cardamom. Saute on low heat until the cumin crackles.
2. Add chopped onions. Increase the heat. Saute until the onions become pinkish. Add ginger-garlic paste. Continue to saute until the raw smell escapes from the ginger-garlic paste.
3. Add chopped tomatoes and some salt. Saute the mixture for 2-3 minutes. Add chopped mixed vegetables, red chili powder, garam masala powder, coriander powder, turmeric powder, and remaining salt. Mix well. Saute the mixture for 2-3 minutes.
4. Add bajra (pearl millet) and moong dal. Saute the mixture for 1 minute. Add about 6 cups of water and bring the mixture to boil. At this stage, you can check for the taste. Add more salt or red chili powder if you want.
5. Cover the pressure cooker with the lid. Place the cooker weight when the steam starts coming out.
6. Cook on high heat until 2 or 3 whistles and simmer for 20 minutes. Turn off the heat.
7. Open the cooker lid when the pressure releases naturally. Add chopped coriander leaves. Mix well.
8. Serve bajra khichdi for breakfast, lunch, or dinner with fried papad or any other fried side dish. Enjoy the wholesome and delicious meal!

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