खिचड़ी जिसका स्वाद ऐसा की पेट भरेगा मन नहीं घरवाले बोलेंगे अब से बनेगी रोज खिचड़ी
खिचड़ी जिसका स्वाद ऐसा की पेट भरेगा मन नहीं घरवाले बोलेंगे अब से बनेगी रोज खिचड़ी is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by Anukriti Cooking Recipes on YouTube.
Prep: 1 hr 20 min | Cook: 45 min | Total: 2 hrs 20 min
Cost: $3.70 total, $0.93 per serving
Ingredients
- 1 cup Bajra (Pearl Millet) (Removed husk, rinsed thoroughly)
- 0.5 cup Moong Dal (Split Green Gram) (Washed 3‑4 times)
- 2 tablespoons Ghee (Unsalted, melted)
- 8 pieces Fenugreek Seeds (Whole seeds)
- 0.25 teaspoon Ajwain (Carom Seeds)
- 0.5 teaspoon Crushed Black Pepper
- 0.25 teaspoon Asafoetida (Hing)
- 1 teaspoon Salt (Adjust to taste)
- 7 cups Water (Warm water for cooking)
- 2 teaspoons Vegetable Oil (For tempering vegetables)
- 0.5 teaspoon Mustard Seeds
- 0.5 teaspoon Cumin Seeds
- 0.5 teaspoon Garam Masala (Powder) (For vegetable tempering)
- 0.25 teaspoon Cloves (Whole, about 2‑3 cloves)
- 1 small piece Cinnamon Stick
- 2 pieces Green Chilies (Finely chopped)
- 1 cup Mixed Vegetables (Carrot, Beans, Cauliflower) (Boiled until tender; can use frozen mix)
- 0.5 cup Tomato Puree
- 0.25 teaspoon Turmeric Powder
- 1 tablespoon Kashmiri Red Chili Powder (Mildly spicy, gives red colour)
- 0.5 teaspoon Garam Masala Powder
- 1 teaspoon Ginger Garlic Paste
- 0.5 teaspoon Chaat Masala
- 2 tablespoons Fresh Coriander Leaves (Finely chopped for garnish)
- 1 teaspoon Lemon Juice (Optional, for a bright finish)
Instructions
Remove Bajra Husk
Place 1 cup of bajra in the mixer and pulse 5‑6 times on the "VIPS" setting. The outer husk will separate and fall through the sieve.
Time: PT5M
Sift Out Husk
Pour the contents of the mixer into a fine mesh sieve. Shake gently; the husk will stay on top while the clean bajra passes through.
Time: PT2M
Rinse Bajra
Rinse the cleaned bajra 2‑3 times under running water until the water runs clear.
Time: PT5M
Soak Bajra and Moong Dal
Combine the rinsed bajra with ½ cup washed moong dal in a bowl. Add 2 cups warm water and let soak for 1 hour.
Time: PT1H
Drain and Rinse
After soaking, pour the mixture into the sieve, discard the water, and rinse once more under cold water.
Time: PT3M
Temper Spices in Ghee
Heat 2 tbsp ghee in the pressure cooker (or heavy‑bottom pot) over high flame. Add 8 fenugreek seeds, ¼ tsp ajwain, ½ tsp crushed black pepper, and ¼ tsp asafoetida. Stir for 30 seconds until fragrant.
Time: PT2M
Sauté Bajra‑Dal Mix
Add the drained bajra‑dal mixture to the pot. Sauté for 2 minutes on high flame, stirring continuously.
Time: PT2M
Add Salt and Water
Stir in 1 tsp salt and pour 7 cups warm water. Mix well.
Time: PT1M
Bring to a Boil
Increase heat to high and bring the mixture to a rolling boil.
Time: PT5M
Simmer Khichdi
Reduce flame to low, cover partially (or keep lid off as in the video), and simmer for 30‑45 minutes, stirring every 5‑7 minutes to prevent sticking.
Time: PT35M
Prepare Vegetable Tempering
In a separate kadhai, heat 2 tsp oil and 1 tbsp ghee. Add ½ tsp mustard seeds, ½ tsp cumin seeds, ½ tsp garam masala, ¼ tsp black pepper, ¼ tsp cloves, and a small cinnamon stick. When the seeds crackle, add 2 chopped green chilies and sauté for 10 seconds.
Time: PT2M
Add Vegetables and Tomato Base
Add 1 cup boiled mixed vegetables, ½ cup tomato puree, ¼ tsp turmeric, 1 tbsp Kashmiri red chili powder, ½ tsp garam masala powder, 1 tsp ginger‑garlic paste, and ½ tsp chaat masala. Cook for 5 minutes, stirring occasionally.
Time: PT5M
Combine Tempering with Khichdi
Pour the vegetable‑spice mixture into the simmering khichdi. Mix gently and let cook together for another 5 minutes.
Time: PT5M
Finish and Garnish
Turn off the heat. Garnish with chopped fresh coriander and drizzle an extra teaspoon of ghee. Serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 8 g
- Carbohydrates
- 45 g
- Fat
- 8 g
- Fiber
- 5 g
Dietary info: Vegetarian, Gluten-Free, High-Fiber
Allergens: Dairy (ghee), Mustard
Ingredient Substitutions
- Instead of Bajra (Pearl Millet): Millet, Sorghum
- Instead of Moong Dal (Split Green Gram): Chana Dal, Toor Dal
- Instead of Ghee: Unsalted butter, Vegetable oil
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Green Chilies: Jalapeño, Serrano
- Instead of Mixed Vegetables (Carrot, Beans, Cauliflower): Peas & corn mix, Seasonal veg
- Instead of Tomato Puree: Fresh pureed tomatoes
- Instead of Kashmiri Red Chili Powder: Paprika + cayenne mix
- Instead of Ginger Garlic Paste: Minced ginger + garlic
- Instead of Fresh Coriander Leaves: Parsley
- Instead of Lemon Juice: Lime juice
Equipment Needed
- Mixer
- Fine Mesh Sieve
- Pressure Cooker or Heavy‑Bottom Pot
- Kadhai or Deep Pan
- Ladle
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Removing the outer husk of bajra using the mixer and sieve.
- Soaking bajra and moong dal for at least 1 hour to ensure proper softening.
- Tempering spices in hot ghee without burning.
- Stirring the khichdi regularly during simmering to avoid sticking.
- Balancing water ratio – too much water makes it soupy, too little leaves grains hard.
Chef Tips from the Video
- Use warm water for soaking and cooking – it speeds up softening of millet.
- A pinch of ghee at the end adds a glossy finish and richer flavor.
- For extra aroma, add a few curry leaves to the vegetable tempering.
Troubleshooting
Grains remain hard after cooking.
Add ½ cup more hot water and continue simmering for another 10‑15 minutes, stirring frequently.
Khichdi is too watery.
Uncover the pot and simmer on medium heat, stirring until excess liquid evaporates.
Spices taste burnt.
Reduce the flame immediately after adding spices and stir continuously; if burnt, start a new tempering.
Storage
Refrigerator: Store in an airtight container for up to 4 days. Reheat with a splash of water.
Freezer: Freeze portions for up to 1 month. Thaw overnight in fridge and reheat.
Room temperature: Not recommended; khichdi can spoil within 2 hours at room temperature.
Make-Ahead Tips
- Soak bajra and dal the night before to reduce prep time.
- Cook the khichdi fully, then portion and refrigerate; it reheats well.
- Vegetable tempering can be prepared ahead and stored separately for up to 2 days.
Frequently Asked Questions
What is the cultural significance and history of Bajra Khichdi in Indian cuisine?
Bajra Khichdi is a traditional winter comfort food in North India, especially in Rajasthan and Gujarat. Millet was a staple grain for centuries because it grows well in arid climates, and turning it into khichdi makes it easy to digest and warming during cold months.
What are the traditional regional variations of Bajra Khichdi in Indian cuisine?
In Rajasthan, the khichdi is often plain with just ghee, salt, and a pinch of asafoetida. In Gujarat, it may include buttermilk and a tempering of mustard seeds. Some Punjabi versions add yogurt and a richer spice mix, while in Maharashtra a coconut‑based version exists.
How is Bajra Khichdi traditionally served in Indian households?
It is usually served hot in a clay or metal pot, topped with a generous drizzle of ghee, and accompanied by side dishes like boondi raita, fresh salad, or a simple cucumber‑tomato relish. It is often eaten for dinner during winter evenings.
During which occasions or festivals is Bajra Khichdi commonly prepared in Indian culture?
Bajra Khichdi is popular during the winter months, especially around festivals like Makar Sankranti and Lohri, when people seek warm, nourishing meals. It is also served during family gatherings as a wholesome, easy‑to‑digest dish.
What makes Bajra Khichdi special or unique in Indian millet cuisine?
Bajra provides a nutty, earthy flavor and is naturally gluten‑free, making the khichdi both hearty and suitable for those with gluten sensitivities. The combination of millet with moong dal adds protein, while the tempering of fenugreek, asafoetida, and ghee gives it a distinctive aroma.
What are the authentic traditional ingredients for Bajra Khichdi versus acceptable substitutes?
Authentic ingredients include pearl millet (bajra), moong dal, ghee, fenugreek seeds, asafoetida, and a simple salt seasoning. Acceptable substitutes are other millets like jowar or sorghum, and you can replace moong dal with chana dal or toor dal if needed.
What other Indian dishes pair well with Bajra Khichdi?
Bajra Khichdi pairs beautifully with kadhi (yogurt‑based curry), mixed vegetable stir‑fry, boondi raita, or a simple cucumber‑mint salad. A side of papad or pickles adds a crunchy contrast.
What are the most common mistakes to avoid when making Bajra Khichdi at home?
Common errors include not removing the husk, insufficient soaking, using too little water, and burning the spice tempering. Each of these can lead to gritty texture, hard grains, or a bitter taste.
How do I know when Bajra Khichdi is perfectly cooked?
The millet should be soft and fluffy, with the grains breaking apart easily when pressed with a spoon. The mixture should have a thick but not watery consistency, and the aroma of ghee and spices should be evident.
Can I make Bajra Khichdi ahead of time and how should I store it?
Yes, you can cook the khichdi a day ahead. Cool it quickly, store in an airtight container in the refrigerator for up to 4 days, and reheat on the stove with a splash of water to restore its creamy texture.
What does the YouTube channel Anukriti Cooking Recipes specialize in?
The YouTube channel Anukriti Cooking Recipes specializes in easy‑to‑follow Indian home‑cooking tutorials, focusing on traditional dishes, healthy variations, and quick methods that suit busy households.
How does the YouTube channel Anukriti Cooking Recipes' approach to Indian millet cooking differ from other Indian cooking channels?
Anukriti Cooking Recipes emphasizes simplifying labor‑intensive steps—like husk removal from millet—using modern kitchen tools, while still preserving authentic flavors. This practical, time‑saving approach sets it apart from channels that stick to more time‑consuming traditional methods.
Last updated: August 25, 2026
