Bajra Khichuri

Bajra Khichuri is a traditional and wholesome dish that is especially popular in Rajasthan and Gujarat. Made with pearl millet (bajra), this nourishing khichuri is rich in dietary fibre, protein, and essential minerals.

Its hearty texture and earthy flavor make it particularly comforting during the colder months. Traditionally served with a dollop of ghee, fresh yogurt, or pickle, Bajra Khichuri makes for a satisfying and wholesome meal.

Ingredients

• 1 cup bajra (pearl millet), soaked overnight

• ½ cup moong dal

• ¼ cup masoor dal

• 1 onion, finely chopped

• 1 tomato, finely chopped

• 1 tsp ginger paste

• 1 tsp garlic paste

• 3 green chillies, slit

• 1 tsp cumin seeds

• ½ tsp Shalimar's Chef Spices Turmeric Powder

• 1 tsp Shalimar's Chef Spices Coriander Powder

• 2 tbsp ghee

• 1 tbsp Shalimar's Mustard Oil

• Salt, to taste

• 2 tbsp finely chopped coriander leaves

• 5–6 cups hot water

  
  

Method

Wash the soaked bajra and both dals thoroughly and drain.

Heat the Shalimar's Mustard Oil and ghee in a pressure cooker or heavy-bottomed pot. Add the cumin seeds and let them splutter.

Add the chopped onion and sauté until lightly golden. Add the ginger and garlic pastes, followed by the chopped tomato. Cook until the tomatoes soften, then add the turmeric and coriander powder.

Add the soaked bajra and dals. Stir well for a few minutes so they are coated with the spices.

Pour in the hot water and add salt. Cover and cook until the bajra and dals become soft and the khichuri reaches a creamy, porridge-like consistency. If using a pressure cooker, cook until the grains and lentils are thoroughly tender.

Finish with the remaining ghee, chopped coriander, and slit green chillies. Mix gently and serve hot.

Enjoy Bajra Khichuri with fresh yogurt, pickle, or papad for a wholesome traditional meal.