Recipe by Naiya Sheth: In earlier recipes, we made lots of variety of khichdi. And they are shahi daliya khichdi, fada khichdi, masala khichdi and of course very delicious baked masala khichdi. Basically, khichdi is a very popular homely food. But here in this homemade recipe of bajra khichdi it is made from bajra (millet) as the name indicates. As we all know bajra- millet is a good source of iron. I serve it with very flavorful Gujarati kadhi.
Soaking time - 7 to 8 hours
Preparation time - 5 to 7 minutes
Cooking time - 20 to 25 minutes
Serves - 2 person
Soaking time - 7 to 8 hours
Preparation time - 5 to 7 minutes
Cooking time - 20 to 25 minutes
Serves - 2 person
Ingredients to make Bajra khichdi:
1/2 cup bajra
1/4 cup mung dal
1/4 cup chana dal
1 tablespoon ghee
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
Salt to taste
2 teaspoon finely chopped or crushed green chillies
1 teaspoon crushed ginger
A pinch turmeric powder
A pinch garam masalo (opt.)
2 tablespoon sugar
1/2 teaspoon asafoetida
To serve with:
Papad
For garnishing:
Coriander
Method to make Bajra Khichdi:
- Wash and soak bajra for 7 to 8 hours in hot water.
- Wash and drain yellow mung dal.
- Wash and soak chana dal for 2 hours in warm water.
- Drain all dals and bajra. Roughly crush bajra in mixture jar.(opt.)
- Heat ghee in a pressure pan (I used my handi cooker.)
- Add cumin seeds and mustard seeds to it. When they crackle add hing, green chillies and ginger to it. Mix well and then add turmeric powder to it.
- Add 2 to 2 1/2 cup water to the pressure cooker and at last add salt and sugar.
- Now let it come to boiling temperature and then add drained bajra, chana dal and yellow mung dal.
- Pressure cook for 5 to 6 whistles, or till cook properly.
- When ready before serving pour some ghee on it and garnish with coriander.
- Hot, delicious and iron-rich Bajra khichdi is ready to serve. Serve it with Gujarati kadhi and papad.
