Go Back
Bajra Methi Khichdi

Bajra Methi Khichdi

Bajra Methi Khichdi is a nutritious and warming one-pot meal made with pearl millet (bajra), split moong dal, and fenugreek leaves (methi), offering a comforting option for winter. It is known for its rich flavor, high fiber content, and immune-boosting properties.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • Pearl millet bajra: ½ cup (113 g)
  • Split yellow moong dal: ½ cup 100 g
  • Fenugreek leaves methi: 1 cup (30 g), chopped
  • Onion: 1 small chopped (approx. 100 g)
  • Ginger: 1 inch 2.5 cm, finely chopped or minced
  • Green chilies: 2–3 slit or chopped
  • Cumin seeds: 1 teaspoon 5 g
  • Asafoetida hing: ¼ teaspoon (1 g)
  • Turmeric powder: ½ teaspoon 1 g
  • Coriander powder: 1 teaspoon 5 g
  • Garam masala: 1 teaspoon 5 g
  • Ghee: 2 tablespoons 30 ml
  • Water: 4 cups 950 ml
  • Salt: To taste
  • Fresh coriander leaves: 2 tablespoons 10 g, chopped for garnish

Equipment

  • Pressure cooker or Instant Pot
  • Knife and cutting board
  • Measuring cups and spoons
  • Ladle
  • Mixing bowl

Method
 

  1. Wash the bajra thoroughly 3–4 times until the water runs clear, then soak it in water for at least 1 hour.
  2. Rinse the moong dal and soak it for 15–20 minutes, then drain.
  3. Heat ghee in a pressure cooker over medium heat. Add cumin seeds and let them splutter.
  4. Add chopped onion, ginger, green chilies, and asafoetida. Sauté for 2–3 minutes until the onions turn translucent.
  5. Add chopped fenugreek leaves and sauté for 1–2 minutes until wilted.
  6. Add the soaked bajra and moong dal. Mix well and cook for 1–2 minutes to toast the grains slightly.
  7. Add turmeric powder, coriander powder, salt, and 4 cups of water. Stir well to combine.
  8. Close the lid and cook on high pressure for 2–3 whistles (or 8 minutes in an Instant Pot).
  9. Allow the pressure to release naturally for 10–15 minutes.
  10. Open the lid, add garam masala and chopped coriander leaves. Mix gently to combine.
  11. If the khichdi is too dry, add a splash of water and cook on low heat for 1–2 minutes to adjust consistency.
  12. Serve hot with curd, raita, or pickle.

Notes

Safety Notes:
Use caution when handling hot pressure cookers. Ensure the pressure valve is secure before cooking. Always allow natural pressure release unless otherwise specified.
Substitutions:
Use spinach (palak) instead of methi for a milder flavor.
Replace ghee with oil for a vegan version.
Use broken bajra or bajra dalia for faster cooking.
Storage:
Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to restore moisture.
Pro Tips:
Soaking bajra reduces cooking time and improves digestibility.
Adding methi leaves at the end preserves their flavor and nutrients.
For a richer taste, drizzle extra ghee on top before serving.