Bajre Ki Khichdi is a super easy, delicious, warming and nutritious comfort meal, made using bajra (pearl millet) ,green lentil and rice. A winter delicacy from North India.
Winter is the season when people in India indulge in its diverse winter delicacies and specialities reserved specially for winter months. With the increasing appetite and slow metabolism your winter months will be incomplete without some amazing North Indian food that will keep you warm from inside and your immunity strong.
Winter food in India is rich with ghee or home made makkhan (butter) but is also full of bright green leafy green like saag or sarson. These foods are sure to satisfy your cravings and add a bit of warmth to your daily routine.
Bajra (pearl millet) is very popular in North India specially in Rajasthan, Punjab and Uttar Pradesh. There are a variety of dishes that are cooked with bajra such as roti, muthia, parathas, puris and the most popular “BAJRA KHICHDI”.
What is Bajra Khichdi
Khichdi needs no introduction in India. It is cooked in most households in some form or the other and it’s usually fed to small babies as their first solid food. Khichdi is also a comfort food for most of us owing to the convenience of being able to cook the dish in a single simmering pot
Also known as Bajre Ka Khichda or Khich in some parts of Rajasthan. Bajre Ki Khichdi is like a savoury porridge which is made with Bajra (Pearl Millet), Rice, and moong dal chilka. Easy, delicious, and full of nutrition, this dish takes a little time to prep but almost no time at all to cook and is perfect to make for your weekday meals.
Bajra is a gluten free grain which is known for its heat generating properties and good to include it in your everyday meals, as it is rich in Magnesium, potassium and fibre, which are essential nutrients required for our body. It is very good for diabetic people, it helps in digestion, detoxify your body, prevents asthma, its heart healthy and reduces cholesterol and blood pressure, and high in protein.
A wholesome yet light food option, this khichdi is creamy in consistency. Onion and garlic free, mildly spiced and with a unique taste of its own. Usually served with ghee, jaggery, plain curd and some salad, this makes a perfect comfort food during winters.
The only time-consuming part to make this Bajra Khichdi is to remove the husk from the Bajra. Once that is done, this is a very easy and quick recipe to make. If you want to make it more filling, you can serve it with cabbage and potato vegetable, kadhi and other green vegetables.
Ingredients Used in Making Best Bajre Ki Khichdi
- Bajra / Pearl Millet : Use good quality pearl millet, preferably an organic one. Bajra needs time for cooking and it is therefore necessary to soak the bajra overnight.
- Moong Dal Chilka: I have used moong dal with chilka and bajra in 1:½ ratio.
- Rice : adds creaminess to the Khichdi
- Ghee : Bajra Khichdi tastes the best when served with ghee. For a vegan Khichdi add oil or vegan butter.
- Salt to Taste.
How to make Best Bajre Ki Khichdi
Bajre ki khichdi is quite easy and simple to prepare, though you will need a bit of time to get the bajra ready. It’s important not to add the whole bajra directly into the khichdi. The outer husk of bajra has a slightly bitter taste, so it’s best to remove it. Additionally, whole bajra can take a long time to cook and digest. Begin by washing the bajra in water, then drain and pat dry with a kitchen towel. Sprinkle a little water over the whole bajra and set it aside for an hour.
Next, using a mortar and pestle, gently crush the bajra to loosen the husk, or put the bajra in a food processor and pulse it a few times to achieve the same effect. Remove the loosened husk by winnowing. Then, put the bajra back in the mixer and pulse it a few times to make it slightly coarse. Pass the bajra through a sieve to separate the powder from the coarse grains, keeping them in separate bowls.
Now you are ready to make the khichdi. Place a large, heavy-based pan on the stove over a medium-low heat and add enough water. Add the prepared bajra, split moong dal, rice, and salt, then bring it to the boil. Reduce the heat and cook until the bajra, lentils, and rice are thoroughly cooked.
Mix the bajra powder with a little water and pour this mixture into the khichdi. Allow it to cook for another 10-15 minutes on a low heat, stirring frequently to prevent it from sticking to the bottom of the pan. Your bajre ki khichdi is now ready to serve.
VARIATION OF MAKING BAJRA KHICHDI
Traditionally, Bajre ki khichdi is made with pearl millet and chilka moong dal. The proportion and choice of lentil differs from region to region and on personal preference. Sabut moong dal or moth ki daal can also be used. While some people also like it with chana dal also (though I still haven’t given that a try!). I like to add a little rice to the Khichdi as it gives a nice creamy texture.
You can add turmeric, asafoetida (hing), ginger and green chilies to enhance the taste. Some love to add mixed vegetables and give a tadka (tempering) of cumin and asafoetida to make it more interesting.
My personal preference is the plain rustic Khichdi served with homemade white butter or ghee. Accompanied by dahi ki kadhi, cabbage sabzi and lots of jaggery. Do try this healthy delicious khichdi this winter, to warm you inside and out!
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1 comment
very nice recipe for summer vacation homework