📝 About This Recipe
Hailing from the heart of Rajasthan and Haryana, this pearl millet porridge is a masterclass in rustic Indian soul food. Earthy, nutty, and incredibly warming, it replaces traditional rice with nutrient-dense Bajra (pearl millet) and yellow moong dal for a gluten-free meal that sustains energy. Slow-cooked until creamy and finished with a fragrant tempering of ghee and cumin, it’s a wholesome hug in a bowl that celebrates the ancient grains of India.
🥗 Ingredients
The Grains
- 1 cup Bajra (Pearl Millet) (whole grains, cleaned and rinsed)
- 1/2 cup Yellow Moong Dal (split husked green gram)
- 5-6 cups Water (adjust for desired consistency)
- 1.5 teaspoons Salt (or to taste)
- 1/2 teaspoon Turmeric Powder
The Tempering (Tadka)
- 3 tablespoons Ghee (Clarified Butter) (essential for authentic flavor)
- 1 teaspoon Cumin Seeds
- 1/4 teaspoon Heeng (Asafoetida) (strong variety)
- 1 inch Ginger (finely grated or minced)
- 2 pieces Green Chilies (slit lengthwise)
- 2 pieces Dry Red Chilies (whole)
Vegetables & Aromatics
- 1/2 cup Green Peas (fresh or frozen)
- 1/4 cup Carrots (finely diced)
- 1/4 cup Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
Rinse the bajra thoroughly under cold running water. Soak it in 3 cups of water for at least 8 hours or overnight; this is crucial as bajra is a hard grain and needs hydration to soften.
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2
After soaking, drain the water. Place the soaked bajra in a mortar and pestle or a blender. Pulse it 2-3 times very briefly just to break the outer husk slightly—do not turn it into a powder.
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3
Wash the yellow moong dal until the water runs clear and soak it for 20 minutes before cooking.
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4
In a heavy-bottomed pressure cooker or a large deep pot, add the slightly crushed bajra, soaked moong dal, turmeric, salt, and 5 cups of water.
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5
If using a pressure cooker, close the lid and cook on medium heat for 4-5 whistles. If using a pot, cover and simmer for 40-45 minutes, stirring occasionally, until both the grain and lentil are mushy.
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6
Once the pressure releases naturally, open the lid. The khichdi should be thick and creamy. If it looks too dry, whisk in 1/2 cup of hot water to reach a porridge-like consistency.
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7
In a separate small pan, heat the ghee over medium heat for the tempering.
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8
Add the cumin seeds to the hot ghee. Once they sizzle and turn golden, add the whole red chilies and heeng.
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9
Stir in the grated ginger and slit green chilies, sautéing for 30 seconds until the raw aroma of the ginger disappears.
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10
Optional: Add the carrots and peas to the tempering and sauté for 2 minutes until slightly tender before pouring over the khichdi.
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11
Pour this aromatic tempering directly into the cooked bajra-dal mixture. Stir well to incorporate all the flavors.
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12
Simmer the khichdi for another 2-3 minutes on low heat to let the flavors meld together perfectly.
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13
Garnish generously with fresh cilantro and a final small dollop of ghee if you're feeling indulgent.
💡 Chef's Tips
Always soak the bajra overnight; skipping this will result in a chewy, gritty texture that is hard to digest. Coarsely pounding the bajra before cooking releases more starch, making the khichdi creamier and more cohesive. Use a heavy-bottomed pot to prevent the millet from sticking to the bottom, as it tends to settle and scorch easily. If you want a vegan version, replace the ghee with cold-pressed peanut oil or coconut oil, though ghee provides the most authentic flavor. Don't be afraid of the salt; millets are quite bland on their own and need proper seasoning to bring out their nutty profile.
🍽️ Serving Suggestions
Serve piping hot with a side of Kadhi (Gujarati or Rajasthani yogurt curry) for the perfect sour-creamy contrast. Pair with a dollop of spicy garlic chutney (Lahsun ki Chutney) and a crunchy roasted papad. Enjoy alongside a bowl of fresh, thick yogurt or a glass of chilled masala chaas (buttermilk). Serve with a simple side of jaggery (gud) on the plate; the sweet and salty combination is a traditional Rajasthani favorite.