Bajre ki Khichdi


¼ cup of bajra (pearl millet)
¼ cup of rice, washed
¼ cup of moong dal (dehusked green gram), washed
1 tablespoon of ghee (clarified butter)
1 teaspoon of cumin seed
¼ teaspoon of turmeric powder
½ teaspoon of red chilli powder
a pinch of asafoetida
salt to taste


1. Soak pearl millet or bajra in a wet cloth for 15-20 minutes. Moisture will loosen the husk of millet, making it easy to remove. Give soaked millet a very quick pulse in mixer, you don't want powder, but just enough to separate loosened husk. Remove the pulsed millet into a big platter and blow on them to remove the husk. You may want to be in a area which can be cleaned afterwards or in a garden to absorb all the husk flying. You can do the same step in a mortar and pestle if you have one instead of a mixer.
2. In a pressure cook, heat ghee (clarified butter). When it is hot, add asafoetida and cumin seeds. When the seeds splutter, add turmeirc powder, salt and red chilli powder. Slightly roast them.
3. Now add washed dal, rice and bajra to the cooker and gently roast them for few minutes. Add 4 cups of water and pressure cook for 2-3 whistles. The bajra khichdi is ready. Serve hot with another dollop of ghee and fresh tadka.


My mother’s recipe from the repertoire of family recipe.

De-husking the bajra is also an important step. It sounds confusing but definitely not when you do it. You may be getting de-husked bajra in your grocery shop, so do check it if this doesn’t work for you.

Adding ghee to the bajra khichdi is very important and you must do it. It helps in better digestion of the millet. It is best eaten hot, though you can re-heat and again add ghee before serving.