Authentic Haryanvi Bajra Khichdi with Desi Ghee
A wholesome and comforting winter staple from rural Haryana, made by simmering cracked pearl millet and moong dal to perfection. Generously drizzled with homemade ghee, it offers deep earthy flavors and nourishing warmth.
60min
Total Time
4
Servings
Haryanvi
Cuisine
Recipe
1
Rinse the cracked bajra and yellow moong dal thoroughly, then soak them together in water for at least 30 minutes.
2
Drain the excess water and transfer the soaked bajra and dal into a pressure cooker.
3
Add 4 cups of fresh water, turmeric powder, and salt to the cooker, mixing well.
4
Cover with the lid and pressure cook on medium heat for about 6 to 7 whistles, then let the pressure release naturally.
5
Open the cooker and mash the khichdi lightly with a wooden ladle to achieve a smooth, creamy consistency.
6
In a small tempering pan, heat the desi ghee over medium flame.
7
Add the cumin seeds and allow them to crackle, then stir in the asafoetida and grated ginger, sautéing for a few seconds.
8
Pour this fragrant tempering directly over the hot khichdi and mix thoroughly.
9
Serve piping hot in bowls with an extra dollop of melted desi ghee and a side of fresh curd or raw mango pickle.
Ingredients
1 cup bajra (pearl millet), coarsely cracked
1/2 cup yellow moong dal (split yellow lentils)
4 cups water
2 tablespoons pure desi ghee
1 teaspoon cumin seeds
1/4 teaspoon asafoetida (hing)
1 teaspoon ginger, freshly grated
1/2 teaspoon turmeric powder
1 teaspoon salt, or to taste
*This AI-generated recipe may contain inaccuracies.