Authentic Haryanvi Bajra Khichdi with Warm Desi Ghee
A comforting and nutritious winter staple from rural Haryana made with cracked pearl millet and moong lentils, slow-cooked to creamy perfection and generously drizzled with pure desi ghee.
60min
Total Time
4
Servings
Haryanvi
Cuisine
Recipe
1
Wash and soak the cracked bajra and yellow moong dal together in water for at least 2 hours.
2
Drain the excess water and transfer the soaked bajra and dal into a heavy-bottomed pressure cooker.
3
Add 4 cups of fresh water, turmeric powder, and salt to the cooker.
4
Cover with the lid and cook on medium heat for about 6 to 8 whistles until the millet and lentils are thoroughly soft and mushy.
5
Allow the pressure to release naturally before opening the cooker, then mash the mixture slightly with the back of a ladle.
6
In a small pan, heat a tablespoon of ghee, add cumin seeds, and let them splutter.
7
Stir in the asafoetida and pour this tempering directly over the cooked khichdi.
8
Mix well, simmer for another two minutes, and serve hot in bowls topped with a generous spoonful of warm desi ghee.
Ingredients
1 cup bajra (pearl millet), coarsely cracked
1/2 cup yellow moong dal (split yellow lentils)
1 tablespoon ghee
1 teaspoon cumin seeds
1/4 teaspoon asafoetida (hing)
1/2 teaspoon turmeric powder
Salt to taste
4 cups water
Extra ghee for serving
*This AI-generated recipe may contain inaccuracies.