Bajri & Moong Dal Porridge Recipe – Authentic Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Bajri & Moong Dal Porridge Recipe – Authentic Indian Comfort Food

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Bajri & Moong Dal Porridge. It’s a dish my grandmother used to make for us on chilly mornings, and honestly, it’s the ultimate comfort food. It’s warm, nourishing, and packed with flavour. This isn’t just a recipe; it’s a little piece of my childhood I’m excited to share with you.

Why You’ll Love This Recipe

This Bajri & Moong Dal Porridge (also known as Bajra Khichdi in some regions) is more than just a breakfast. It’s a complete, wholesome meal that’s surprisingly easy to make. It’s perfect for a cozy weekend brunch, a light dinner, or even when you’re feeling under the weather. Plus, it’s naturally gluten-free and incredibly nutritious!

Ingredients

Here’s what you’ll need to create this delicious porridge:

• 1 cup Pearl Millet (Bajri Grains)
• 1 cup Split Petite Yellow Lentil with Husk (Moong Dal)
• 1 teaspoon Ginger Crushed (about 5g)
• 1 teaspoon Roasted Cumin Powder (about 5g)
• 1 teaspoon Coriander Powder (about 5g)
• 3-4 Slit Green Chilies
• 2 tablespoons Fresh Scraped Coconut (about 20g)
• 2 tablespoons Chopped Coriander
• 1 teaspoon Lemon Juice (about 5ml)
• 2 + 1 tablespoon Clarified Butter (Ghee) (about 30ml total)
• 1 teaspoon Mustard Seeds (about 5g)
• 1 teaspoon Cumin Seeds (about 5g)
• 1 teaspoon Turmeric Powder (about 5g)
• 2 pinch Asafoetida (Hing)
• 8-10 Curry Leaves
• Salt to taste
• 4 cups Water (about 950ml)

Ingredient Notes

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

Pearl Millet (Bajri Grains) – Nutritional Benefits & Regional Variations: Bajri is a powerhouse of nutrients, especially iron and fiber. It’s a staple in Rajasthan and Gujarat, often used in rotis and porridge. Look for good quality, clean bajri grains.

Split Petite Yellow Lentil with Husk (Moong Dal) – Choosing the Right Dal: Moong dal adds protein and a lovely creamy texture. Using the husked version (split petite yellow lentil) cooks faster and is easier to digest.

Ginger – Fresh vs. Dried & Flavor Profile: Fresh ginger is always best! It adds a lovely zing. If you only have dried ginger powder, use about ½ teaspoon.

Spices – The Role of Turmeric, Cumin & Asafoetida in Indian Cooking: These aren’t just for flavour! Turmeric is anti-inflammatory, cumin aids digestion, and asafoetida (hing) adds a unique savoury depth. Don’t skip the hing – it really elevates the dish.

Ghee – Traditional Clarified Butter & its Importance: Ghee is essential for that authentic flavour. It adds richness and a beautiful aroma. You can use butter as a substitute, but ghee is traditional and adds a special touch.

Coconut – Fresh vs. Dried & Regional Preferences: Fresh coconut is divine, but unsweetened desiccated coconut works well too. In some coastal regions, they even add a touch of jaggery for sweetness!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Rinse & Soak: First, give the bajri grains and moong dal a good rinse separately. Then, soak them in water for about 15 minutes. This helps them cook faster and become softer.
2. Grind the Bajri: Drain the soaked bajri and coarsely grind it in a mixer without adding any water. We want a slightly coarse texture, not a fine powder.
3. Temper the Spices: Heat 2 tablespoons of ghee in a pan over medium heat. Once hot, add the mustard seeds. When they splutter, add the cumin seeds, turmeric powder, asafoetida, slit green chilies, crushed ginger, and curry leaves. Let this temper for about 30 seconds until fragrant.
4. Sauté & Combine: Add the ground bajri and moong dal to the pan. Sauté on low heat for about 10 minutes, stirring frequently to prevent sticking.
5. Boil & Simmer: While the bajri and dal are sautéing, boil 4 cups of water separately. Pour the boiling water into the pan with the bajri and dal. Mix well.
6. Season & Cook: Stir in the cumin powder, coriander powder, lemon juice, and salt. Cover the pan and simmer on low heat.
7. Achieve Porridge Consistency: Stir occasionally, adding a little hot water if needed to achieve a porridge-like consistency. This usually takes about 15-20 minutes.
8. Finish & Serve: Once cooked, mix in the fresh coconut, chopped coriander, and the remaining 1 teaspoon of ghee. Serve hot!

Expert Tips

Here are a few things I’ve learned over the years to make this porridge perfect:

Achieving the Perfect Porridge Consistency: The key is to add hot water gradually. You want it creamy, but not too runny.

Tempering Techniques for Maximum Flavor: Don’t rush the tempering process! Let the spices sizzle and release their aromas.

Soaking Time – Does it Really Matter? Yes! Soaking softens the grains and dal, reducing cooking time and making the porridge easier to digest.

Using the Right Type of Pan: A heavy-bottomed pan is best to prevent sticking and ensure even cooking.

Variations

Want to switch things up? Here are a few ideas:

Vegan Bajri & Moong Dal Porridge: Simply substitute the ghee with a plant-based oil like coconut oil or olive oil.

Gluten-Free Bajri & Moong Dal Porridge: 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 Adjustments – Mild, Medium, Spicy: Adjust the number of green chilies to your liking. For a milder flavour, remove the seeds from the chilies.

Winter Adaptations – Adding Warming Spices: In the winter, I love adding a pinch of cinnamon and cardamom for extra warmth.

Festival Adaptations – Makar Sankranti Special: During Makar Sankranti, some families add a little jaggery (gur) for a touch of sweetness.

Serving Suggestions

This porridge is delicious on its own, but here are a few ideas for serving:

• A dollop of ghee on top is a must!
• Serve with a crispy papad.
• A side of cooling curd (yogurt) complements the flavours beautifully.
• A simple vegetable stir-fry makes it a complete meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a little water.

FAQs

What is Bajri and is it good for me?

Bajri (pearl millet) is an ancient grain, especially popular in India. It’s incredibly nutritious, packed with fiber, iron, and magnesium. It’s great for digestion and energy levels!

Can I use pre-ground Bajri flour?

You can, but the texture won’t be quite the same. Pre-ground flour tends to become mushy. If you do use it, reduce the cooking time.

Can I make this porridge in an Instant Pot?

Absolutely! Sauté the spices in the Instant Pot, then add the bajri, dal, water, and seasonings. Cook on high pressure for 8-10 minutes, followed by a natural pressure release.

What can I serve with Bajri & Moong Dal Porridge for a complete meal?

A side of yogurt, a papad, or a simple vegetable curry works wonderfully.

How can I adjust the sweetness of this porridge?

Add a teaspoon of jaggery (gur) or a drizzle of honey to taste.

Is this porridge suitable for babies and young children?

Yes, but make sure the porridge is well-cooked and smooth. You might want to skip the green chilies and reduce the amount of salt.