Authentic Haryanvi Bajra Khichdi with Pure Desi Ghee
A comforting, rustic winter staple from Haryana made with pearl millet and split yellow lentils. Slow-cooked to creamy perfection and generously topped with melted desi ghee and jaggery.
75min
Total Time
4
Servings
Haryanvi
Cuisine
Recipe
1
Rinse the pearl millet and soak it in water for at least 4 to 6 hours or overnight.
2
Drain the soaked bajra and lightly pound it in a mortar and pestle to break the outer husk without powdering it.
3
Wash the split yellow lentils and set aside.
4
In a heavy-bottomed pressure cooker, heat the pure desi ghee over medium heat.
5
Add cumin seeds and asafoetida, letting them splutter in the hot ghee.
6
Add the drained bajra, split moong dal, turmeric powder, and salt. Sauté for two minutes.
7
Pour in four cups of water and mix well.
8
Cover the pressure cooker with its lid and cook on medium flame for 6 to 8 whistles, then simmer for another 10 minutes.
9
Allow the pressure to release naturally before opening the cooker.
10
Mash the khichdi lightly with the back of a ladle to achieve a creamy consistency.
11
Serve hot drizzled with an extra spoonful of desi ghee and a piece of jaggery on the side.
Ingredients
1 cup whole bajra (pearl millet)
1/4 cup moong dal dhuli (split yellow lentils)
1 tsp cumin seeds
1/4 tsp asafoetida (hing)
1/2 tsp turmeric powder
Salt to taste
4 cups water
3 tbsp pure desi ghee
Jaggery to serve alongside
*This AI-generated recipe may contain inaccuracies.