Bajre ki Khichdi

Porridge like preparation is usually eaten with a dollop of ‘gur’ in the winter season. A special Rajasthani delicacy made from bajra.

Cooking Time: 15 mins

Serves: 4


  • 1/3 cup of bajra( black millet)
  • 1 tsp cumin seeds (jeera)
  • 2 tbsp ghee
  • ½ tsp asafoetida (hing)
  • Salt to taste
  • 3 tbsp yellow moong dal


  • Clean and crush the bajra into a fine powder in a blender.
  • Wash the moong dal and grounded bajra together.
  • In 2 cups of water, mix moong dal and bajra in a pressure cooker and cook it for 4 whistles with salt.
  • Make sure the bajra is well cooked.
  • In a pan heat some ghee and add jeera  along with hing.
  • Empty the mixture in the pan when jeera starts to splutter.
  • Add hot water to the khichdi if the texture is too thick.
  • Serve hot with kadi.