Bajra (Pearl Millet) Khichadi - Bajri chi Khichadi
Bajra (Pearl Millet) Khichadi - Bajri chi Khichadi

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, bajra (pearl millet) khichadi - bajri chi khichadi. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Bajra (Pearl Millet) Khichadi - Bajri chi Khichadi is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Bajra (Pearl Millet) Khichadi - Bajri chi Khichadi is something that I’ve loved my entire life.

Bajra is mainly used in winter as it gives warmth to the body. Whole bajra is used to make khichadi. Millet and lentils (moong dal) is a very healthy combination.

To begin with this particular recipe, we have to prepare a few components. You can cook bajra (pearl millet) khichadi - bajri chi khichadi using 8 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Bajra (Pearl Millet) Khichadi - Bajri chi Khichadi:
  1. Get 1 – 200 cup ml cups Bajra (Sorghum)
  2. Take 1 Onion large finely chopped
  3. Prepare 2 tsps Ghee Oil or (clarified butter)
  4. Prepare 2 tsps Garlic paste
  5. Make ready 1 tsps Cumin (jeera)
  6. Get 2 - 3 chilies Dried red broken into small pieces
  7. Take A handful coriander Finely chopped
  8. Take to taste Salt

You can serve this Khichdi with curd, pickle , papad and chutney. Pearl millet is also known as Bajra in Hindi, Punjabi, Bengali & Oriya, Kambu in Tamil, Sajjalu in Telugu, Sajje in Kannada, Kambam in Malayalam, Bajri in Marathi & Gujarati. I normally stock bajra flour but along with other millets even got whole pearl millet which I mostly use in the Multi Millet. This pearl millet recipe needs overnight prep in terms of soaking.

Instructions to make Bajra (Pearl Millet) Khichadi - Bajri chi Khichadi:
  1. Take 1 cup bajra, wash under running water, add sufficient water and soak it overnight.
  2. The next day, drain the water, wash the soaked bajra again; slightly crush the grains with a mortar and pestle or just use the pestle to crush the grains.
  3. Add sufficient water to the crushed bajra, pressure cook for 4-5 whistles on low-medium flame.
  4. Allow the steam to escape and open the cooker, the cooked bajra looks translucent and mushy like the picture below.
  5. Take a heavy bottom pan or a non-stick pan, once the pan is heated add oil or ghee, I used ghee (it tastes better.. trust me)
  6. Add the garlic paste, cumin and the broken red chilies, sauté for a minute.
  7. Then add the onions and saute again for 2-3 minutes, then add the cooked cooked bajra; sauté again for 3 – 4 minutes; adjust the salt as per taste.
  8. Add a handful of finely chopped coriander and serve HOT!
  9. I had one small serving with curd and another with spicy mango pickle and I wish I had made some more!
  10. Tip: You can also add soaked, crushed groundnuts, add a nice taste.

That apart, this gluten free grain combined with mung dal and vegetables, makes a Pearl Millet or whole bajra is an excellent whole grain to stock up in the kitchen. A lot of cooks get discouraged by the very long cooking time, labelling. Khichri, khichadi, khichdee, khichadi, khichuri (Bengali), khisiri (Assamese), khechidi/khechudi (Odia), kisuri (Sylheti), khichari, kitcheree, kitchree. Khichdi (pronounced [ˈkʰɪtʃɽi]) is a dish in South Asian cuisine made of rice and lentils (dal), but other variations include bajra and mung dal kichri. Bajra is one of the oldest millet used by our ancestors.

So that’s going to wrap this up for this special food bajra (pearl millet) khichadi - bajri chi khichadi recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!