» Getahead » How to make Haryana's Bajra Khichdi

How to make Haryana's Bajra Khichdi

By Debjani Chatterjee
February 23, 2015 16:22 IST
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Here's one more delicious recipe: Haryana's Bajra Khichdi.

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Presenting Debjani Chatterjee's recipe for Bajra Khichdi from Haryana.

Bajra Khichdi


  • 1 cup black millet (bajra)
  • 1 cup split yellow gram
  • 1/2 cup green peas
  • 1/2 tsp asafoetida
  • 1/2 tsp turmeric powder
  • 1 tsp cumin seeds
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala powder
  • 1-2 dried red chillies
  • 2-3 green chillies (optional)
  • 1 tbsp ghee
  • Salt to taste


  • Soak bajra overnight or for around 8 hours in plain water.
  • Wash soaked bajra and moong dal 2-3 times with clean water.
  • In a pressure cooker, add bajra and moong dal. Add salt and around 5 cups of water.
  • Pressure cook the mixture for 4 whistles on medium flame.
  • Switch the flamed off and wait till pressure escape from the cooker.
  • Now take ghee in a wok and heat in medium flame till ghee dissolves completely.
  • Temper ghee with cumin seeds, asafoetida and dried red chillies.
  • Add turmeric powder, cumin powder and garam masala powder to the mixture.
  • Add fresh green peas and cook for 2-3 minutes on low flame.
  • Add boiled bajra-dal mix to the tempering and adjust spices if required.
  • Mix properly and cook on medium flame for 3-4 minutes or till you get desired consistency.
  • Remove from flame and serve hot.


  • I prefer to add equal quantity of millet and dal in my khichdi; however, you may also follow the 3:2 ratio.
  • I don’t like to remove the husk from bajra since husk is a good source of fibre.
  • If you don't like husk, you can discard it after soaking it and before pressure cooking.
  • Adding green peas is optional. I added it, because it's nutritious and gives colour to the dish.


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Debjani Chatterjee