Winter in India is incomplete without traditional comfort foods that provide both warmth and nutrition. One such dish is Bajra Khichdi, a wholesome recipe from Rajasthan. Made with pearl millet (bajra), lentils, and ghee, this dish is not only filling but also packed with energy — perfect for cold days. Let’s explore how to make this rustic delicacy at home in authentic Rajasthani style.

Ingredients You’ll Need

For the Khichdi

• 1 cup bajra (pearl millet), soaked overnight
• ½ cup moong dal (split green gram)
• ½ cup rice (optional, for softer texture)
• 1 teaspoon cumin seeds
• 2–3 cloves garlic, finely chopped
• 1 small onion, chopped (optional)
• 2 tablespoons ghee
• ½ teaspoon turmeric powder
• Salt to taste
• 4–5 cups water

For Serving

• Extra ghee for drizzling
• Curd or buttermilk
• Pickle or papad

Step‑by‑Step Recipe

Step 1: Prepare Bajra

Soak bajra overnight or for at least 6–8 hours.
Drain and coarsely grind it in a mixer or pound lightly with a mortar and pestle.
This helps in cooking faster and gives a rustic texture.

Step 2: Cook Dal and Bajra

In a pressure cooker, add bajra, moong dal, rice (if using), turmeric, salt, and water.
Cook for 5–6 whistles until everything turns soft and mushy.

Step 3: Tempering (Tadka)

Heat ghee in a pan.
Add cumin seeds, garlic, and onion.
Sauté until golden brown.
Pour this tempering over the cooked bajra‑dal mixture.
Mix well and simmer for 5 minutes.

Step 4: Serve Hot

Drizzle extra ghee on top before serving.
Pair with curd, buttermilk, pickle, or papad for a complete Rajasthani meal.

Why Bajra Khichdi Is Perfect for Winter

• Bajra generates warmth in the body, making it ideal for cold weather.
• Rich in iron, fiber, and protein, it boosts energy and immunity.
• Easy to digest and keeps you full for longer.
• Traditional ghee tempering enhances flavor and nutrition.

Tips for Authentic Taste

• Always soak bajra well; otherwise, it remains hard.
• Use desi ghee for tempering — it adds aroma and richness.
• Add seasonal vegetables like peas or carrots for variation.
• Serve piping hot; khichdi tastes best when fresh.

Serving Suggestions

• In Rajasthan, bajra khichdi is often enjoyed with chaas (buttermilk) or curd.
• A dollop of ghee and spicy pickle make it irresistible.
• For festive occasions, it can be paired with jaggery for a sweet‑savory balance.

FAQ Section (Google Discover Friendly)

Is bajra khichdi good for health?

Yes, it is rich in fiber, iron, and protein, making it highly nutritious.

Can I make bajra khichdi without rice?

Absolutely, rice is optional. Bajra and dal alone make a wholesome dish.

How long should bajra be soaked?

At least 6–8 hours or overnight for best results.

What is the best accompaniment for bajra khichdi?

Curd, buttermilk, pickle, and papad are traditional accompaniments.

Does bajra khichdi help in winter?

Yes, bajra generates warmth and energy, making it perfect for cold weather.