Sardi ke din, subah ki halki thand aur ghar mein desi ghee ki khushboo—isi pal se Bajre ki Khichdi judi hoti hai. Ye sirf ek recipe nahi, balki maa-daadi ke haathon ka pyaar hai jo sharir ko garam rakhta hai, joints ko support karta hai aur pet ko shaant karta hai.
Bajra, moong dal aur chana dal ka ye traditional combination digestion ko majboot karta hai, aur seasonal sabziyon ke saath ye khichdi poora balanced meal ban jaati hai. Aaj main aapke saath wahi authentic, slow-cooked Bajre ki Khichdi share kar rahi hoon—bilkul ghar jaisi, bina shortcuts 💛
📖 Ingredients
Prepare the base for khichdi
- Bajra (Pearl Millet) – 1 cup
- Yellow Moong Dal – ½ cup
- Chana Dal – ¼ cup
- Ginger (grated) – 1 tbsp
- Tomato (chopped) – 1 medium
- Red Onion (finely chopped) – 1 medium
- Desi Ghee – 2-4 tbsp
- Salt – to taste
- Turmeric – ½ tsp
- Water – as needed
Vegetables
- Green Peas (Matar) – ¼ cup
- Cauliflower (Gobhi) – ½ cup florets
- Carrot – 1 medium, chopped
- French Beans – ¼ cup, chopped
- Sweet Corn – ¼ cup
- Tomato (chopped) – 1 medium
- Red Onion (finely chopped) – 1 medium
For Final Tadka & Mixing
- Desi Ghee – 1 tbsp
- Cumin Seeds – 1 tsp
- Asafitida (hing)-1/4 tsp
- Ginger juliennes – few (optional)
Preparation (Important for Authentic Taste)
- Soak Bajra for 5–6 hours.
- Drain and coarsely grind it (not fine paste).
- Wash moong dal & chana dal and soak for 30 minutes.
Method – Step by Step
Step 1: Pressure Cook Khichdi
- Heat 2 tbsp desi ghee in a pressure cooker.
- Add chopped onion, sauté till light golden.
- Add ginger and tomato, cook till soft.
- Add turmeric and salt.
- Add soaked dals and ground bajra, mix well.
- Add water (about 4½–5 cups).
- Pressure cook for 3–4 whistles on medium flame.
- Let pressure release naturally. Mash lightly.
Step 2: Cook Vegetables Separately
- Heat 1 tsp ghee in another pan.
- Add chopped onion, sauté till light golden.
- Add ginger and tomato, cook till soft.
- Add vegetables with a pinch of salt.
- Cover and cook till soft but not mushy.
Step 3: Final Mixing & Tadka
- Heat 1 tbsp desi ghee in a pan.
- Add cumin seeds and ginger juliennes.
- Add cooked vegetables.
- Add prepared khichdi and gently mix.
- Cook on low flame for 5-6 minutes for flavors to blend.
🌿Health Benefits
Bajre ki khichdi is especially beneficial for people managing thyroid imbalance and joint stiffness, when prepared the traditional way.
- Bajra keeps the body warm & supports joint health
- Moong & chana dal give plant protein
- Ideal for winter, thyroid-friendly & digestion boosting
- Soaked & coarsely ground bajra becomes easier to digest and reduces gut irritation.
- Desi ghee helps lubricate joints and supports hormone balance.
- Asafoetida (hing) improves digestion and prevents bloating, which is common in thyroid issues.
- Turmeric acts as a natural anti-inflammatory, easing joint pain and stiffness.
- Cumin (jeera) boosts metabolism and supports sluggish digestion linked to thyroid imbalance.
👉 Best consumed hot, freshly made, especially in winter or cooler evenings.
🌶️Spices Used (Authentic & Gentle on Gut)
- Asafoetida (Hing) – a pinch
- Cumin Seeds (Jeera) – 1 tsp
- Turmeric Powder – ½ tsp
- Kashmiri Red Chilli Powder – ½ tsp (for color, mild heat)
✔ No garam masala
✔ No heavy spices
✔ Simple, sattvik & body-warming
🍽️ Serving Suggestions
Serve Bajre Ki Khichdi hot with a generous drizzle of desi ghee for the best taste and digestion.
Best Pairings:
- Fresh chaas (buttermilk) with roasted jeera
- Homemade gajar ka achar or mild lemon pickle
- Simple green coriander chutney
- Winter salads like grated carrot & radish koshimbir
This makes it a complete, nourishing one-pot meal perfect for lunch or early dinner.
