Bajra khichdi is a wholesome dish made with pearl millet (bajra), moong dal, and spices, cooked until soft and porridge-like. It is a winter specialty in Rajasthan and Gujarat, known for its warming properties, high fibre content, and earthy flavour. Traditionally served with ghee, curd, or kadhi, it makes a complete nutritious meal.
Bajra (pearl millet) has been cultivated in India for centuries and is especially valued in arid regions like Rajasthan. It is rich in fibre, iron, and protein, making it an excellent alternative to rice or wheat-based meals.
Bajra khichdi is a classic dish where soaked bajra grains are pounded or coarsely ground, then slow-cooked with moong dal and spices. The result is a hearty, creamy khichdi with a rustic taste. Traditionally, it is eaten hot with a generous drizzle of ghee, which enhances flavour and aids digestion.
This khichdi is especially enjoyed in winter months as bajra is considered a “warming grain.” It pairs beautifully with curd, kadhi, or jaggery and pickle on the side. Some versions add garlic tadka for a robust flavour, while others keep it simple and sattvic (without onion and garlic).
It’s not only filling but also diabetic-friendly and great for gut health.
Prepare bajra and dal
Wash bajra and soak for 6–8 hours or overnight.
Lightly crush soaked bajra in a mortar-pestle or grinder so the outer layer breaks.
Wash and drain moong dal.
Cook khichdi
Heat 2 tbsp ghee in a pressure cooker. Add cumin seeds, green chillies, and ginger.
Add bajra and moong dal. Sauté for 2–3 minutes.
Add turmeric, salt, and 4–5 cups water.
Pressure cook for 5–6 whistles on medium heat until soft and porridge-like.
Optional tadka
In a small pan, heat 1 tbsp ghee. Add garlic slices and dry red chillies. Fry until golden.
Pour over the cooked khichdi for extra flavour.
Serve
Serve hot with a dollop of ghee on top. Pairs beautifully with kadhi, curd, or pickle.
Soak properly – Bajra is hard grain; soaking overnight makes it cook faster and become softer.
Consistency – For a porridge-like texture, add more water; for a drier version, reduce water.
Sattvic version – Skip garlic tadka and just add cumin + ghee.
Winter touch – Add jaggery on the side for energy and warmth.
Variations – You can also add chopped seasonal vegetables (carrots, beans, peas) for a more nutritious version.
Not recommended. Without soaking, bajra remains hard and takes much longer to cook.
Yes, tuvar dal (arhar dal) also works, but moong dal is lighter and more traditional.
Yes, bajra has a low glycaemic index and is high in fibre, making it diabetic-friendly.
It thickens as it cools. Add hot water, stir, and heat again for soft texture.
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