Bajra Khichadi is a Khichadi made with pearl millet . This khichadi is normally made in winters and is a delicious and healthy winter meal . After posting Vegetable Khichadi and Paalak Mattar ki Khichadi for the past two days , I decided on this Bajra Khichadi under the One Pot Meal theme.
I have attempted to make this before but every time I failed . The Khichadi would not cook and as a result I gave up . Very recently I was in a special grocery store which stocks healthy products . I spotted the Bajra Khichado mix , I picked the packet and asked the sales guy – does this cook ? He laughed and said – of course it does ! My previous experiences were bad and I did not want another failure .
I picked the packet and spoke to a couple of friends . What I learnt was number one the Bajra needs to be soaked for a couple of hours , number two it has to be crushed coarsely . It definitely takes long to cook and one needs to be patient , but the end result is a delicious , rustic meal . To make it more healthy I sautéed some fresh spinach and peas and served on the side . Green garlic does wonders to this Bajra Khichadi , you must use fresh green garlic and ghee to temper the Khichadi . Do give it a try , I am sure you will enjoy this comforting meal .
1/2 cup bajra khichdo
2 tsp ghee
1 tsp cumin seeds
Pinch turmeric powder
Salt to taste
Soak the bajra for 6-8 hours .
Drain the water and let it rest in the sieve for 10 minutes so that any extra moisture is drained .
Put the drained bajra in a chopper and pulse it for a few seconds .
We want to crush the bajra lightly .
Heat a nonstick pan .
Add cumin seeds, let crackle.
Add the coarse bajra and sauté for a few minutes.
Now transfer this bajra to a pressure cooker , add salt, turmeric powder and 3 cups water.
Pressure cook for one whistle and then simmer the gas and let cook for 15 minutes .
Let the pressure drop and then open the cooker .
Check if done , else add some more water and let it simmer and cook for another 10-15 minutes .
Temper with fresh green garlic sautéed in pure ghee.
I served the khichadi with fresh green peas and spinach .