Quick Bajra Ki Khichdi | How to Make Bajra Khichdi
This quick bajra ki khichdi is a very healthy and delicious recipe for winter time. It is warm in nature and made with bajra, chana dal, rice, and some Indian spices.
Ingredients
- ½ cup chana dal
- ½ cup rice
- 1 cup whole bajra
- 2 tbsp ghee
- ½ tsp jeera
- 1 pinch heeng
- 1 medium sized onion finely chopped
- 1 tbsp ginger garlic and green chilli paste
- 1 ¼ tsp salt
- ½ tsp coriander powder
- ½ tsp turmeric powder
- Green coriander leaves for garnishing
- Homemade unsalted butter
- 7½ cup water
Instructions
- First, take chana dal and rice in a bowl. Wash them 2-3 times with water and then add 2 katori water and soak them for at least 1 hour.
- In another bowl, add bajra and sprinkle 2 tbsp water and mix it. Leave it aside for half an hour.
- After that transfer bajra into a grinder jar and grind it 3-4 times on pulse mode. Take it out in a bowl and add water. Wash to 2-3 times to remove the skin of bajra. Once the water becomes clear, keep it aside.
- Now in a pressure cooker, melt 2 tbsp ghee. Add jeera and heeng, wait till they crackle.
- Then add chopped onion, ginger, garlic, and green chilli paste. Sauté them till their raw smell is gone.
- Now add salt, coriander powder, turmeric powder. Add soaked dal rice mixture. Also add bajra.
- Then add 5 cups water and mix well altogether. Cook it for 10-12 minutes on low medium flame while stirring continuously.
- After that, cover the lid of pressure cooker and cook up to 5 whistles on low medium flame.
- Once the pressure is released, open the lid, mix everything well and it our very healthy bajra chana dal khichdi is ready to serve.
- Transfer to a serving bowl, top with some homemade fresh butter and coriander leaves. ENJOY!
Video
Notes
1. Use broken bajra for making this khichdi. How to remove husk from bajra, check in the instructions above.
2. To make it vegan, add refined oil instead of ghee.
3. Soak dal and rice for at least an hour so that they cook fast.
4. First few minutes cook it stirring continuously so that bajra absorbs water and becomes soft only then pressure cook otherwise it may stick at the bottom.
5. If khichdi seems dry add some hot water in it and mix.
6. Leftover khichdi can be stored in the refrigerator for upto 2 days. When reheat it add a tadka of cumin seeds and 2 tbsp water and then microwave it or heat it on a stove top.