Authentic Haryanvi Bajra Khichdi with Warm Ghee and Jaggery
A deeply comforting winter staple from Haryana, this wholesome porridge made of pearl millet and split mung lentils is simmered to perfection. Served steaming hot with a generous dollop of homemade ghee and sweet jaggery, it offers rustic nourishment in every spoonful.
55min
Total Time
4
Servings
Haryanvi
Cuisine
Recipe
1
Drain the soaked and pounded bajra thoroughly, ensuring any loose husk is removed.
2
In a heavy-bottomed pressure cooker, combine the prepared bajra, yellow moong dal, turmeric powder, salt, and water.
3
Pressure cook on medium heat for about 6 to 8 whistles, then allow the pressure to release naturally.
4
In a small tempering pan, heat the desi ghee over medium flame, add cumin seeds, and let them crackle.
5
Add asafoetida and grated ginger to the sizzling ghee, sautéing for a few seconds until aromatic.
6
Pour this tempering directly into the cooked bajra and moong dal mixture, stirring vigorously to blend well.
7
Simmer the khichdi on low heat for an additional 5 minutes so all the flavors meld harmoniously.
8
Serve piping hot in bowls, generously topped with melted ghee and accompanied by a side of sweet jaggery.
Ingredients
1 cup whole bajra (pearl millet), soaked overnight and coarsely pounded
1/2 cup split yellow moong dal, washed and drained
4 cups water
2 tablespoons pure desi ghee
1 teaspoon cumin seeds
1/4 teaspoon asafoetida (hing)
1 inch ginger, finely grated
1 teaspoon salt or to taste
1/2 teaspoon turmeric powder
Grated jaggery and extra ghee for serving
*This AI-generated recipe may contain inaccuracies.