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Harpal Singh Sokhi
Bajre Ki Khichdi is a traditional rice and millets-based dish. Chef Harpal Singh Sokhi shares the recipe for this health ... Read More
Preparation Time
10-15 Min
Cooking Time
10-15 Min
Meal Type
main course
Difficulty
MEDIUM
For Bajre Ki Khichdi
1/2 cup soaked pear millets
1/2 cup moond beans
4 tbsp desi ghee
1 tsp cumin seeds
1-2 tbsp chopped ginger
1-2 chopped green chillies
1/4 cup soaked and crushed rice
1/2 tsp turmeric powder
salt to taste
3 cups buttermilk
1 cup water
1 tsp ghee
Grind the soaked pearl millets to a coarse texture and keep it in a bowl.
Also grind the soaked moong beans.
Heat ghee in a pan and add cumin seeds, chopped ginger, chopped green chillies, ground pearl millets and moong beans, soaked and crushed rice, turmeric powder, salt, buttermilk and water, mix well and cover the pan with a lid.
Cook the khichdi on high flame but make sure to stir in between so that it doesn’t get burnt. Once the khichdi becomes thick, switch off the flame.
Remove the khichdi in a serving bowl, add ghee on top of it and serve it with raita and papad.
Bajre Ki Khichdi is made with rice, moong dal and pearl millets (bajra). The use of millets in cooking dates back to Indus valley civilisation as millets are known to be beneficial for health.
Bajre Ki Khichdi is cooked in one pot. Bajra gives it a slightly chewy texture but the ghee makes it soft and creamy.
The creamy, chewy, nutrition packed khichdi is served with raita and papad. This one-pot dish is a complete meal in itself.
