Bajra (Pearl Millet) Khichdi makes a perfect, diabetic friendly and healthy one pot meal. Pearl Millet (Bajra) is among the grains with highest protein content. It is also high in fiber and contains many essential vitamins and minerals. In authentic recipe rice is used, which has been replaced by Freekeh over here, which is the latest addition to the category of super-foods. Freekeh is a wheat grain harvested while young and green. It is obtained by roasting the harvested grain over the open fire and then removing the burned straw and chaff from it. Freekeh is high in fiber, proteins, calcium, lutein (for eye health) and low in available carbs. Not to mention, the addition of all the mix-vegetables add to the overall nutritional value of the dish.
Bajra Kichdi can be served by itself, with a dollop of clarified butter (ghee). When you make it next time, serve with Kadhias accompaniment. This combination is very popular in Rajasthan, India. This one pot meal is wholesome and hearty. As the cold weather approaches, this dish will give you the warm comfort and sataite your appetite.
Bajra Kichdi Ingredients:
- Pearl millet (Bajra) – 1 cup broken and clean
- Split mung lentil (chilka mung dal) – 1/3 cup
- Freekeh green-wheat – 1/3 cup
- Potato – 1 medium size chopped
- Cauliflower florets – 1 cup
- Broccoli florets – 1/2 cup
- Carrot – 1 cup chopped
- Sweat green peas – 1 cup
- Tomato – 3 chopped
- Ginger – 1 big piece chopped
- Green chilly as per your need
- Cilantro – handful
- Spices:
- Cumin seeds (jeera) – 2 tsp
- Asafetida (hing) – 1/4 tsp
- Turmeric powder – 1/2 tsp
- Red chili powder – 1/2 tsp
- Coriander powder – 1 tsp
- Salt to taste
- Clarified butter (ghee) – 2 tbs
- 1:4 ratio of water
Above quantity of ingredients will yield 4 to 5 servings.
Stove Top Method:
- Soak bajra and freekeh for one hour.
- Heat ghee in a pressure cooker and put asafetida (hing) and cumin seeds (jeera). Let it splutter.
- Then add ginger, green chilies, potato and all the vegetables. Mix nicely and cook for 3-4 minutes.
- Then add soaked bajra, freekeh and lentil (no need to soak the lentil just wash it and add it to the pressure cooker).
- Add salt and other spices and water, mix well and close the lid.
- Cook on medium heat for around 20 minutes and switch off the heat. Let the pressure release naturally.
- Once the pressure is released, give it a good steer.
- Transfer the khichdi in a serving bowl and put some ghee on top.
- Serve with papad, yogurt or pickle.
Instant Pot Method:
- Soak bajra and freekeh for one hour.
- Switch on the Saute mode and heat ghee in IP.
- Put asafetida (hing) and cumin seeds (jeera). Let it splutter.
- Then add ginger, green chilies, potato and all the vegetables. Mix nicely and cook for 3-4 minutes.
- Then add soaked bajra, freekeh and lentil (no need to soak the lentil just wash it and add it to the pressure cooker).
- Add salt and other spices and water, mix well and close the lid.
- Cancel the saute mode and start the multi-grain mode, which uses less pressure, for 20 minutes.
- Let the pressure release naturally after 20 minutes are over.
- Once the pressure is released, open the lid and give it a good steer.
- Transfer the khichdi in a serving bowl and put some ghee on top.
- Serve with papad, yogurt or pickle.
“For pleasure has no relish unless we share it.”
― Virginia Woolf, The Common Reader
If you like the post, please show your support by sharing it with others via your social media accounts or other venues. If more people visit our blog, we can bring more content to you faster.
When you make it next time, serve with Kadhi as accompaniment. This combination is very popular in Rajasthan, India.
Other popular Rajasthani recipes on EYP:
- 1 cup Pearl millet Bajra – 1 cup broken and clean
- 1/3 cup Split mung lentil chilka mung dal
- 1/3 cup Freekeh green-wheat
- 200 gm Potatoes 1 medium size chopped
- 350 gm Cauliflower 1 cup florets
- 1/2 cup Broccoli 1/2 cup florets
- 50 gm Carrots 1 cup chopped
- 150 gm Sweat green peas 1 cup
- 350 gm Tomato 3 chopped
- 15 gm Ginger 1 big piece chopped
- 5 gm Green chilies as per your need
- 15 gm Cilantro handful
- 2 tsp Cumin seeds Jeera
- 1/4 tsp Asafetida Hing
- 1/2 tsp Turmeric powder
- 1/2 tsp Red chili powder
- 1 tsp Coriander powder
- 1 tsp Salt to taste
- 2 tbsp Ghee Ghee
- 4 cup Water 1:4 ratio of bajra
-
Soak bajra and freekeh for one hour.
-
Heat ghee in a pressure cooker and put asafetida (hing) and cumin seeds (jeera). Let it splutter.
-
Then add ginger, green chilies, potato and all the vegetables. Mix nicely and cook for 3-4 minutes.
-
Then add soaked bajra, freekeh and lentil (no need to soak the lentil just wash it and add it to the pressure cooker).
-
Add salt and other spices and water, mix well and close the lid.
-
Cook on medium heat for around 20 minutes and switch off the heat. Let the pressure release naturally.
-
Once the pressure is released, give it a good steer.
-
Transfer the khichdi in a serving bowl and put some ghee on top.
-
Serve with papad, yogurt or pickle.
-
Soak bajra and freekeh for one hour.
-
Switch on the Saute mode and heat ghee in IP.
-
Put asafetida (hing) and cumin seeds (jeera). Let it splutter.
-
Then add ginger, green chilies, potato and all the vegetables. Mix nicely and cook for 3-4 minutes.
-
Then add soaked bajra, freekeh and lentil (no need to soak the lentil just wash it and add it to the pressure cooker).
-
Add salt and other spices and water, mix well and close the lid.
-
Cancel the saute mode and start the multi-grain mode, which uses less pressure, for 20 minutes.
-
Let the pressure release naturally after 20 minutes are over.
-
Once the pressure is released, open the lid and give it a good steer.
-
Transfer the khichdi in a serving bowl and put some ghee on top.
-
Serve with papad, yogurt or pickle.
When you make it next time, serve with Kadhi (click here for recipe) as accompaniment. This combination is very popular in Rajasthan, India.