Rajasthani Thali

Ingredients

• 1 cup Bajra (Pearl Millet) (rinsed thoroughly)
• 0.5 cup Moong Dal (Husked Green Gram) (rinsed and soaked)
• 2 cups Water (for soaking) (warm, not boiling)
• 2 tablespoons Ghee (unsalted, melted)
• 1 teaspoon Oil (neutral oil such as sunflower or canola)
• 1 teaspoon Cumin Seeds (whole seeds)
• 0.25 teaspoon Ajwain (Carom Seeds) (whole seeds)
• 0.25 teaspoon Black Pepper (coarsely crushed)
• 0.25 teaspoon Sugar (optional, balances flavors)
• 1 teaspoon Salt (adjust to taste)
• 7 cups Water (for cooking) (warm, added gradually)

Instructions

1. Rinse the Bajra

   Place 1 cup of bajra in a fine mesh sieve and rinse under running water 2‑3 times until the water runs clear.

   Time: PT5M

2. Soak Bajra

   Transfer the rinsed bajra to a bowl, add 2 cups warm water and let it soak for 1 hour. This softens the millet and reduces cooking time.

   Time: PT1H

3. Rinse and Soak Moong Dal

   Rinse ½ cup moong dal and soak it in the same warm water for the same 1‑hour period.

   Time: PT1H

4. Drain and Combine Grains

   After soaking, drain both bajra and dal using the sieve. Transfer them to a mixing bowl and give a quick stir to mix evenly.

   Time: PT5M

5. Temper Spices

   Place the pressure cooker on high flame. Add 2 tbsp ghee and 1 tsp oil. When the ghee melts, add 1 tsp cumin seeds, ¼ tsp ajwain, and ¼ tsp crushed black pepper. Sauté for 30 seconds until fragrant.

   Time: PT2M

   Temperature: High flame

6. Toast the Bajra‑Dal Mix

   Add the drained bajra and dal to the cooker. Stir continuously for 2 minutes on high flame, allowing the grains to lightly toast and absorb the spices.

   Time: PT2M

   Temperature: High flame

7. Add Cooking Liquid and Seasoning

   Pour in 7 cups warm water, then add 1 tsp salt and ¼ tsp sugar. Give a quick stir and increase the heat until the mixture comes to a rolling boil.

   Time: PT5M

   Temperature: High flame

8. Simmer the Khichdi

   Once boiling, reduce the flame to low/medium‑low, close the pressure cooker lid (or place a regular lid if using a pot) and let it cook for 30‑45 minutes, stirring gently every 10 minutes to avoid the bottom sticking.

   Time: PT35M

   Temperature: Low/Medium‑low flame

9. Rest and Finish

   Turn off the heat. Let the cooker sit, covered, for 5 minutes. Then open, give a final stir and drizzle an extra teaspoon of ghee on top for shine.

   Time: PT5M

10. Serve

    Serve the hot bajra khichdi in a bowl, optionally accompanied by a side of fresh vegetable sabzi or a dollop of yogurt.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

45 g

Fat

6 g

Fiber

5 g

Ingredient Substitutions

• Instead of Bajra (Pearl Millet): Foxtail millet, Pearl barley (not gluten‑free)
• Instead of Moong Dal (Husked Green Gram): Chana Dal, Toor Dal
• Instead of Ghee: Unsalted butter, Vegetable oil (less flavor)
• Instead of Oil: Extra‑virgin olive oil (use less)
• Instead of Cumin Seeds: Coriander seeds
• Instead of Ajwain (Carom Seeds): Fennel seeds (different flavor)
• Instead of Black Pepper: White pepper
• Instead of Sugar: Jaggery (same amount)
• Instead of Salt: Sea salt, Rock salt

Equipment Needed

• Pressure Cooker
• Mixing Bowl
• Measuring Cups
• Wooden Spoon or Spatula
• Fine Mesh Sieve (optional)
• Stove

Critical Steps — Do Not Skip

• Soaking the bajra and dal for at least 1 hour.
• Tempering the spices without burning them.
• Stirring continuously during the initial toasting stage.
• Maintaining a low simmer to prevent the khichdi from sticking.

Chef Tips from the Video

• Toast the soaked bajra lightly in a dry pan before cooking for a nuttier flavor.
• Add a handful of chopped vegetables (carrot, peas, beans) during the simmer stage for extra nutrition.
• Finish with a drizzle of clarified butter (ghee) and a sprinkle of fresh cilantro for aroma.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in portion‑sized bags for up to 1 month; reheat gently with a splash of water.

Room temperature: Not recommended; khichdi can spoil quickly at room temperature.

Make-Ahead Tips

• Soak the bajra and dal the night before to reduce prep time.
• Cook the khichdi fully, then refrigerate; reheat on the stove with a little water to restore softness.

Frequently Asked Questions