Authentic Haryanvi Bajra Khichdi with Ghee
A deeply comforting and rustic winter delicacy from Haryana, made with cracked pearl millet and lentils. Slow-cooked to perfection and generously drenched in pure desi ghee, it offers wholesome warmth in every spoonful.
65min
Total Time
4
Servings
Haryanvi
Cuisine
Recipe
1
Wash the pounded bajra and both lentils together thoroughly. Soak them in adequate water for at least 2 hours before cooking.
2
Drain the soaked bajra and lentils, and transfer them to a heavy-bottomed pressure cooker.
3
Add 6 cups of water, turmeric powder, and salt to the cooker. Mix well and pressure cook on medium heat for about 6 to 8 whistles, then let the pressure release naturally.
4
Open the cooker and mash the khichdi lightly with a wooden ladle to achieve a smooth, creamy consistency. Adjust the warm water if it appears too thick.
5
In a separate small pan, heat the pure ghee over medium flame. Add cumin seeds and allow them to crackle.
6
Add asafoetida, grated ginger, and slit green chillies to the hot ghee. Sauté for a few seconds until fragrant without burning the spices.
7
Pour this bubbling tempering directly over the prepared khichdi and stir well to infuse the flavors.
8
Garnish with freshly chopped coriander leaves and serve piping hot with a generous extra dollop of desi ghee, accompanied by jaggery or curd.
Ingredients
1 cup bajra (pearl millet grains), coarsely pounded
1/4 cup moong dal dhuli (split yellow moong lentils)
1/4 cup chana dal (split bengal gram)
6 cups water
3 tablespoons pure ghee
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
1 tablespoon ginger, finely grated
2 green chillies, slit
1 teaspoon turmeric powder
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.