An easy and healthy millet-based khichdi made with bajra (pearl millet) and yellow moong dal, enriched with abundant vegetables. A comforting and nutritious way to incorporate millets into your daily diet.
High-proteinLow-cal
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Adapted from a video by Your Food Lab
Vegetable Bajra Khichdi | Easy & Healthy Millet Recipe | मसाला बाजरा खिचड़ी | Chef Sanjyot Keer
Potatomedium-sized, diced, soaked in water to prevent oxidation1
Green peas½ cup
Gheefor tempering2 tbsp
Cumin seeds½ tsp
Dried red chilli1
Hing (asafoetida)¼ tsp
Curry leaves8
Saltto taste
Turmeric powder1 tsp
Kashmiri red chilli powder1 tsp
Coriander powder2 tsp
Hot waterto adjust consistency as needed
Garam masala1 pinch
Roasted kasuri methi powder1 pinch
Lemon juicefrom 1/2 lemon½
Fresh corianderchopped1 handful
Steps
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1
Wash the bajra thoroughly and soak it for at least 6–8 hours or overnight, then drain and discard the soaking water.
2
Wash the yellow moong dal thoroughly in a sieve; it does not need soaking as it cooks quickly.
3
Optionally, pulse the soaked bajra in a mixer using pulse mode to lightly break the grains for faster cooking and better digestion, then set aside.
4
Transfer the bajra and washed moong dal to a pressure cooker, add 5 cups of water, a pinch of salt, 1/2 tsp turmeric powder, and 1/2 tbsp ghee. Mix well and cover the cooker.
5
Pressure cook on high flame for 1 whistle, then reduce to medium flame and cook for 6–7 more whistles until the bajra and dal are completely tender.
6
While the khichdi cooks, prepare all vegetables: slice the onions; cut the tomato into chunks; coarsely chop and crush ginger, garlic, and green chillies using a mortar and pestle; cut french beans into large dice after trimming the ends; peel and dice the carrot; peel and dice the potato, soaking it in water to prevent oxidation; keep green peas ready.
7
After all whistles, turn off the heat and allow the pressure to release naturally. Open the lid and check if the bajra and dal are fully cooked; if needed, cook for 2–3 more whistles.
8
Heat a large kadhai on high flame and add 2 tbsp ghee. Once hot, add 1/2 tsp cumin seeds, 1 dried red chilli, and 1/4 tsp hing (asafoetida) and let them crackle.
9
Add the sliced onions and cook until they start to turn light brown. Add 8–10 curry leaves, then add the diced potato and stir well. Cover and cook on low flame for 5 minutes, stirring once, until the potato is cooked through.
10
Uncover and add the green peas, carrot, french beans, and tomato. Add salt to taste, 1 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, and 2 tsp coriander powder. Stir well and add a splash of hot water to prevent the spices from burning. Cover and cook on low flame for 4–5 minutes until all vegetables are tender.
11
Once the vegetables are cooked, add the cooked bajra and moong dal mixture to the kadhai and mix well.
12
Adjust the consistency by adding hot water as required and stir well. Taste and adjust salt if needed.
13
Add a pinch of garam masala, a pinch of roasted kasuri methi powder, lemon juice from 1/2 lemon, and chopped fresh coriander. Stir well and cook briefly until everything is well combined.
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