Bajra Rice & Moong Dal Recipe – Authentic Indian Pearl Millet Khichdi

Last Updated on 2 months by Neha Deshmukh

Bajra Rice & Moong Dal Recipe – Authentic Indian Pearl Millet Khichdi

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and nourishing Bajra Rice & Moong Dal Khichdi. This isn’t just any khichdi; it’s a beautiful blend of flavors and textures, packed with goodness. I first made this when I was trying to incorporate more millets into our family’s diet, and it quickly became a favorite. It’s simple, wholesome, and perfect for a cozy meal.

Why You’ll Love This Recipe

This Bajra Rice & Moong Dal Khichdi is more than just a meal; it’s a hug in a bowl! It’s incredibly easy to make, even on a busy weeknight. Plus, it’s naturally gluten-free and a fantastic source of protein and fiber. The combination of bajra, rice, and moong dal creates a wonderfully balanced dish that’s both satisfying and light. It’s perfect for when you’re feeling under the weather or simply craving something comforting.

Ingredients

Here’s what you’ll need to make this delicious khichdi:

• 1 cup Raw Rice (approx. 186g)
• 0.75 cup Bajari Grain (Pearl Millet) (approx. 140g)
• 0.25 cup Moong Dal (Split Green Gram) (approx. 45g)
• 3 teaspoons Grated Dry coconut (approx. 6g)
• 1 teaspoon Finely chopped Ginger (approx. 3g)
• 0.5 teaspoon Coriander Powder (approx. 2g)
• 0.5 teaspoon Cumin Powder (approx. 2g)
• 0.5 teaspoon Red Chilly Powder (approx. 2g)
• 2 teaspoons Pure Ghee (approx. 10g)
• 0.25 teaspoon Cumin Seeds (approx. 1g)
• 0.5 teaspoon Turmeric Powder (approx. 2g)
• 2 pinch Asafoetida (hing) (approx. 0.1g)
• 10-12 Curry Leaves
• 2 teaspoons Fresh scraped coconut (approx. 4g)
• 2 teaspoons Chopped coriander (approx. 3g)
• 1 teaspoon Lemon Juice (approx. 5ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Bajra (Pearl Millet): This is the star! Bajra is a powerhouse of nutrients, especially iron and fiber. It’s a staple in many parts of India, particularly Rajasthan and Gujarat, and has a slightly nutty flavor.
• Moong Dal Variations: You can use either yellow moong dal (split and skinned) or green moong dal (split). Yellow moong dal cooks faster and creates a smoother texture. I usually prefer yellow for this khichdi.
• Ghee Quality: Good quality ghee really elevates the flavor. If you can, use homemade or a brand known for its purity. The aroma is just divine!
• Coconut – Fresh vs. Dried: Freshly scraped coconut adds a lovely sweetness, but dried grated coconut works beautifully too. Just make sure to lightly toast it for extra flavor.
• Spice Blend Significance: The combination of cumin, coriander, and turmeric isn’t just about taste; these spices have amazing health benefits and are traditionally used in Ayurvedic cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the bajra grains, rice, and moong dal a good wash. Then, soak them separately in water for about 15 minutes. This helps them cook evenly.
2. While they’re soaking, dry roast the grated coconut in a pan until it turns golden brown. Once cooled, give it a little crush – it releases so much flavor!
3. Now, coarsely grind the soaked bajra in a mixer. Don’t make it a fine powder; we want some texture.
4. Heat the ghee in a pan over medium heat. Add the cumin seeds and let them splutter. Then, add the ginger, curry leaves, and asafoetida. Let the flavors bloom for a few seconds.
5. Add the drained rice, moong dal, and ground bajra to the pan. Sprinkle in the turmeric powder and sauté for a few minutes until everything is nicely coated and starts to dry out.
6. Separately, boil about 5 cups of water. Pour this hot water into the rice mixture. Bring it to a boil, then reduce the heat to low.
7. Now, it’s time for the magic! Mix in the coriander powder, cumin powder, red chili powder, crushed coconut, lemon juice, salt, fresh coconut, and coriander. Give it a good stir.
8. Transfer the mixture to a rice cooker or continue cooking covered on low flame for about 20-25 minutes, or until the grains are soft and the khichdi has reached your desired consistency.
9. Finally, finish with a generous drizzle of ghee before serving hot. It’s amazing with a side of kadhi or raita!

Expert Tips

• Don’t skip the soaking step! It really does make a difference in the texture.
• Adjust the amount of water depending on how watery you like your khichdi.
• Keep stirring occasionally to prevent sticking.
• A pinch of black pepper can add a nice warmth.

Variations

• Vegan Adaptation: Simply substitute the ghee with your favorite cooking oil, like coconut oil or sunflower oil.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you’re particularly sensitive.
• Spice Level Adjustment: Feel free to adjust the amount of red chili powder to suit your taste. My family likes it mild, so I usually use just half a teaspoon.
• Festival Adaptations: This khichdi is often made during Makar Sankranti and Lohri, festivals celebrating the harvest. Some families add seasonal vegetables like peas or carrots for extra color and flavor.

Serving Suggestions

This Bajra Rice & Moong Dal Khichdi is delicious on its own, but it’s even better with some accompaniments! Try it with:

• A cooling raita (yogurt dip)
• A tangy kadhi (yogurt-based gravy)
• A simple salad
• A dollop of ghee for extra richness

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to loosen it up.

FAQs

1. What are the health benefits of including Bajra in my diet?

Bajra is incredibly nutritious! It’s a great source of fiber, iron, magnesium, and antioxidants. It’s known to help with digestion, manage blood sugar levels, and boost energy.

2. Can I use a pressure cooker to make this Khichdi? If so, how do I adjust the cooking time?

Yes, you can! Use about 4 cups of water and pressure cook for 2-3 whistles on medium heat. Let the pressure release naturally before opening the lid.

3. What is the best type of rice to use for this recipe?

Basmati rice works well, but you can also use any short-grain rice. Just adjust the cooking time accordingly.

4. I don’t have asafoetida (hing). Can I skip it, or is there a substitute?

Asafoetida adds a unique flavor, but you can skip it if you don’t have it. A pinch of garlic powder can be a subtle substitute.

5. How can I adjust the consistency of the Khichdi – make it more or less watery?

If you want a more watery khichdi, add more water during cooking. If you prefer a thicker consistency, reduce the amount of water or cook uncovered for a few minutes to allow some of the liquid to evaporate.