Haryanvi Bajra Khichdi
A deeply comforting and wholesome winter delicacy from rural Haryana, made by slow-cooking nutrient-rich pearl millet and split yellow moong dal. Tempering with generous amounts of ghee and cumin elevates this rustic dish into a soul-warming treat.
75min
Total Time
4
Servings
Haryanvi
Cuisine
Recipe
1
Wash the bajra grains thoroughly and soak them in enough water overnight or for at least 6 hours.
2
Drain the soaked bajra and pound it lightly in a mortar and pestle to break the outer husk slightly without turning it into powder.
3
Rinse the split yellow moong dal and keep it aside.
4
In a heavy-bottomed pressure cooker, heat the desi ghee over medium heat.
5
Add the cumin seeds and allow them to crackle, then add the asafoetida, ginger paste, and turmeric powder, sautéing for a few seconds.
6
Add the drained bajra and moong dal to the cooker and stir well for two minutes.
7
Pour in 4 cups of water and add salt according to taste.
8
Cover the pressure cooker with its lid and cook on medium heat for 6 to 8 whistles, then lower the heat and let it simmer for another 10 minutes.
9
Allow the pressure to release naturally before opening the cooker.
10
Mash the khichdi gently with the back of a ladle to achieve a creamy consistency, garnish with fresh coriander, and serve hot with a dollop of fresh ghee and jaggery.
Ingredients
1 cup whole bajra (pearl millet)
1/4 cup yellow moong dal
4 cups water
3 tablespoons pure desi ghee
1 teaspoon cumin seeds
1/4 teaspoon asafoetida (hing)
1 teaspoon ginger paste
1/2 teaspoon turmeric powder
1 teaspoon salt or to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.