Meal Prep · Indian
Bajra Khichdi
A wholesome and nutritious one-pot meal, perfect for a comforting and healthy Indian dinner.
Ingredients
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Step-by-step- Drain the soaked bajra thoroughly and keep aside. Wash the moong dal under running water until the water runs clear.
- Heat ghee or oil in a pressure cooker over medium heat. Add asafoetida and let it sizzle for a few seconds, then add the cumin seeds and let them splutter.
- Add the finely chopped onions and sauté until they turn translucent and light golden brown, about 5-7 minutes.
- Stir in the grated ginger and green chilies. Cook for another minute until fragrant.
- Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture, about 3-4 minutes.
- Stir in the turmeric powder, cumin powder, and red chili powder (if using). Cook for 30 seconds, stirring constantly to prevent burning.
- Add the drained bajra and moong dal to the cooker. Mix well with the spices, ensuring everything is coated.
- Pour in 4 cups of water and add salt to taste. Stir everything together.
- Close the pressure cooker lid and cook for 4-5 whistles on medium-high heat. Then reduce the heat to low and cook for an additional 10-15 minutes.
- Turn off the heat and let the pressure release naturally. Once the pressure has subsided, open the lid, stir the khichdi well, and adjust the consistency by adding a splash of hot water if it’s too thick.
- Garnish with fresh chopped coriander leaves and serve hot with a dollop of ghee, curd, or pickle.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380-420 kcal |
| Protein | 12-15 g |
| Fiber | 8-10 g |
| Carbohydrates | 60-70 g |
| Fat | 8-12 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Bajra Khichdi in an airtight container. It may thicken upon cooling; add a little hot water or broth when reheating.
Freezer Up to 1 month
Portion cooled khichdi into freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating for best results.
Reheat Stovetop/Microwave
Reheat on the stovetop over low heat, adding a splash of water or broth and stirring frequently until warmed through. Alternatively, microwave in short intervals, stirring occasionally.
Chef’s Corner
- Soaking bajra is crucial for both reducing cooking time and aiding digestion. Don’t skip this step!
- For a creamier texture, you can lightly mash some of the khichdi after cooking. Adjust water quantity to your preferred consistency.
- Enhance the nutrition by adding finely chopped vegetables like carrots, peas, or spinach along with the tomatoes. Sauté them briefly before adding bajra and dal.
