Bajre ki khichdi
AI-drafted · awaiting admin review
Pounded pearl millet slow-cooked with moong dal into a thick porridge, eaten with ghee, jaggery or buttermilk in winter.
Region: HaryanaOccasion: Winter meals; Makar SankrantiTime: 1 hr + soakingServes: 4Vegetarian
Ingredients
- 1 cup whole bajra (pearl millet)
- ½ cup whole or split green moong
- 5 cups water
- 1 tsp salt
- 3 tbsp desi ghee
- Jaggery, buttermilk or curd to serve
Method
- Sprinkle a little water on the bajra and leave for 15 minutes, then pound it lightly in a mortar to loosen the husk. Winnow and keep the grain.
- Wash the bajra and moong together and soak for 1 hour.
- Pressure-cook with the water and salt for 6–7 whistles, or simmer in a heavy pot, stirring often, for about an hour until soft and thick.
- Mash lightly with a ladle until it is creamy.
- Serve hot with a generous spoon of ghee on top, and jaggery, buttermilk or curd on the side.
History
Bajra grows well in the dry, sandy soils of southern and western Haryana, and khichdi of bajra has been a village staple for generations.
Significance
Bajre ki khichdi is a warming winter food, and on Makar Sankranti many families cook it and share it with relatives.