Traditional Bajra Khichdi
A wholesome winter comfort food from Gujarat made with pearl millet and yellow lentils.
A nourishing one-pot meal made with pearl millet and seasonal vegetables — the ultimate winter comfort food from Gujarat.
Nutritional Spotlight
Ingredients
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- 1 cup Nilkanth Bajra Flour or coarse meal
- 1/2 cup yellow moong dal (washed and soaked for 30 minutes)
- 1/2 cup mixed vegetables (carrots, green peas, potatoes, chopped)
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1/4 tsp asafoetida (hing)
- 1/2 tsp turmeric powder
- 1. tsp grated ginger and green chili paste
- 4 cups hot water
- Salt to taste
- Fresh coriander leaves for garnish
Cooking Steps
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In a deep pan or pressure cooker, heat 2 tablespoons of ghee over medium heat.
Add cumin seeds and asafoetida. Once they splutter, add the ginger-chili paste and sauté for a minute.
Add the chopped mixed vegetables, turmeric powder, and soaked yellow moong dal. Stir well.
Gradually pour in the hot water and bring it to a rolling boil. Add salt to taste.
Slowly whisk in the Nilkanth Bajra flour/meal to avoid any lump formation.
Close the pressure cooker lid and cook for 3-4 whistles on medium heat, or simmer in a covered pan for 20-25 minutes stirring occasionally.
Once cooked, mash the khichdi slightly with a wooden spatula. The consistency should be thick and creamy.
Garnish with fresh coriander leaves and serve piping hot with a spoonful of warm ghee and thick curd.
Perfected with Nilkanth
Bajra Flour
Milled at low temperatures to prevent oxidation, retaining maximum iron, magnesium, and warm earthy flavor notes.