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Bajra khichdi Recipe

Bajra khichdi is a warming and nutritious khichdi made during winters. Its also a staple food in the regions of Rajasthan and haryana

  • Prep time:
  • 30minutes
  • cook time:
  • 20minutes
  • serves:
  • 3

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Moderate

Cuisine : Indian

Course : NA

Allergy Information

  • - Used in winter

Recipe Notes

Bajra khichdi will thicken more as it cools. So when serving any leftover khichdi, add some water to it and bring the khichdi to a simmer and then serve.

Tags

  • #AnAajweek2
Ingredients

Ingredients For Bajra khichdi Recipe

Methods
  • 1. 1. Take ½ cup bajra (pearl millet) in a grinder jar.2. Using the pulse option grind the bajra coarsely. Do not make a powder of it. Some grains will be crushed and some won’t be. But thats fine. We just need a coarse mixture.
  • 2. 3. Now take the coarsely ground bajra in a bowl. Add water and stir. Let the water cover the bajra. The fine husk particles will be seen floating on the top of the water. Discard the water slowly from the bowl. Repeat this process twice or thrice. Drain all the water and keep aside.
  • 3. 4. In another bowl rinse ½ cup udad dal and rice a couple of times in water. Then soak in enough water. You can also use moong dal. 5. Heat 2 tablespoons ghee in a 3 litre pressure cooker. You can use oil instead of ghee. Keep the flame to a low.
  • 4. 6. Add 1 teaspoon cumin seeds.Let the cumin seeds splutter.Then add 1 pinch asafoetida (hing).7. Now add water in the cooker and boil it.
  • 5. 8. After that add bajra, rice, salt and udad dal in this water. 9. Cover and pressure cook for 6 to 7 minutes or for 5 to 6 whistles on medium flame.
  • 6. 10. When the pressure drops on its own, remove the lid of the cooker. 11. Serve it. You can also top it with a bit of ghee while serving.Serve bajra khichdi hot with a side accompaniment of chaas (buttermilk), kadhi or with fresh curd.

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