Description
A comforting and nutritious khichdi made with bajra, moong dal, and spices.
Ingredients
Scale
- ½ cup whole bajra grains
- ½ cup yellow moong dal (split and skinned yellow moong lentils) (rinsed and drained)
- ¼ cup white rice (rinsed and drained)
- 1 tablespoon ghee (replace with oil for vegan)
- ¼ teaspoon asafetida (hing) (skip for gluten-free)
- ½ teaspoon cumin seeds
- 1 teaspoon grated ginger
- 2 teaspoons chopped green chilies
- 2 teaspoons salt (or to taste)
- 4 cups water
Instructions
- Add bajra to a bowl and rinse well with water. Drain well.
- Transfer it to a mixer grinder jar and pulse it to make a coarse powder.
- Note – Do not over-grind. We are doing this process to remove the husk of the bajra and also to break down the grains.
- Transfer the bajra powder to a bowl and cover it with water.
- Note – These days, bajra grains come with the husk already removed, so even if you skip this process, it’s Ok. I do it just to be on the safer side.
- Wait for 10-12 seconds. The husk will start to float on top of the water. Gently drain the water along with the husk and repeat this process 2-3 times to get rid of all the husk from the bajra.
- Heat ghee in a 3-liter pressure cooker over medium-high heat.
- Once the ghee is hot, add asafetida, cumin seeds, ginger, and green chilies and saute for 10-12 seconds.
- Add the cleaned bajra to the cooker along with moong dal, rice, salt, and water. Mix everything well.
- Close the lid of the cooker.
- Pressure cook the khichdi for one whistle on high heat. Now reduce the heat to low and cook for 15 minutes.
- Remove the cooker from heat and let the pressure release naturally.
- Once the pressure is released, open the lid and mix the khichdi nicely using a wooden spoon, wooden whisk, or wire whisk.
- Add some more water if the khichdi looks thick and cook for a minute.
- Check for salt and add more if needed.
- Transfer the hot khichdi to serving plates and serve hot.
- To make this khichdi in a 3-qt instant pot, Press SAUTE button and follow the recipe until adding water to the pot.
- Now close the lid of the pot and set the valve to the sealing position.
- Press CANCEL and then press PRESSURE COOK. Set the timer to 15 minutes at high pressure.
- Once the timer goes off, let the pressure release naturally for 15 minutes.
- Release the remaining pressure manually and open the lid.
- Mix the khichdi nicely using a wooden spoon, wooden whisk, or wire whisk.
- Add some more water if the khichdi looks thick and cook for a minute.
- Check for salt and add more if needed.
- Transfer the hot khichdi to serving plates and serve hot.
Notes
- Ensure to rinse the bajra thoroughly to remove any impurities.
- This khichdi can be made vegan by substituting ghee with your preferred oil.
- Adjust the green chilies based on your spice preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 10mg