Bajra Khichdi is a nutritious and wholesome dish made from pearl millet (bajra) and lentils, commonly enjoyed in North Indian households. Here’s a simple recipe to make North Indian Home Style Bajra Khichdi:
Ingredients:
- Bajra (Pearl Millet): 1 cup
- Moong Dal (Yellow Split Gram): 1/2 cup
- Ghee or Oil: 2 tablespoons
- Cumin Seeds: 1 teaspoon
- Asafoetida (Hing): a pinch
- Turmeric Powder: 1/2 teaspoon
- Green Chilies: 2, finely chopped
- Ginger: 1-inch piece, grated
- Vegetables (optional): 1/2 cup (like peas, carrots, potatoes, etc.)
- Water: 4 cups
- Salt: to taste
- Fresh Coriander Leaves: for garnishing
Instructions:
- Preparation:
- Rinse the bajra thoroughly under running water. Soak it in water for at least 6-8 hours or overnight. This makes it easier to cook.
- Rinse the moong dal thoroughly. You can soak the moong dal for about 30 minutes if you wish, but it’s not necessary.
- Cooking Bajra and Moong Dal:
- Drain the soaked bajra and moong dal.
- In a pressure cooker, add the bajra, moong dal, and 4 cups of water.
- Add turmeric powder and salt.
- Close the lid and cook on medium heat for about 4-5 whistles, or until the bajra and dal are cooked and soft. If using an open pot, cook until the bajra is tender, which might take about 30-40 minutes.
- Tempering:
- In a separate pan, heat ghee or oil.
- Add cumin seeds and let them splutter.
- Add a pinch of asafoetida.
- Add chopped green chilies and grated ginger. Sauté for a minute.
- If using vegetables, add them now and sauté for a couple of minutes until they are slightly tender.
- Combining:
- Add the cooked bajra and moong dal mixture to the pan with the tempering.
- Mix everything well and let it simmer for a few minutes. Adjust the consistency by adding more water if needed.
- Check the seasoning and add more salt if required.
- Serving:
- Garnish with fresh coriander leaves.
- Serve hot with a dollop of ghee on top, accompanied by yogurt, pickle, or a side salad.
Enjoy your wholesome and nutritious North Indian Bajra Khichdi!