Bajra Masala Khichdi Recipe: This khichdi keeps the body warm and helps in the digestion
It’s a staple food of Haryana and Rajasthan and is traditionally made with bajra or pearl millet and moong dal
A warm and nutritious khichdi that can be prepared during the monsoon and winter season, Bajra Masala Khichdi is super-delicious.
It’s a staple food of Haryana and Rajasthan and is traditionally made with bajra or pearl millet and moong dal.
However, this khichdi is made without using any dal and has potatoes and tomatoes in it along with whole spices.
This khichdi keeps the body warm and helps in the digestion which soothes the stomach.
You can also add butter in it to accentuate the flavour of this dish.
INGREDIENTS OF BAJRA MASALA KHICHDI
1 1/2 cup pearl millet
2 green chilli
2 tablespoon ghee
1 teaspoon cumin seeds
salt as required
2 dashes asafoetida
1/2 teaspoon turmeric
1/2 teaspoon red chilli powder
1 stalk curry leaves
2 bay leaf
HOW TO MAKE BAJRA MASALA KHICHDI
Step 1 / 4 Boil Bajra And Potatoes
To prepare this delicious khichdi, boil the bajra in some water on medium flame in a pan & once done, keep aside.
Put a small pressure cooker on medium flame and add potatoes in it along with some water. Boil the potatoes for 2-3 whistles and once done, turn off the gas knob and keep aside.
Step 2 / 4 Saute All The Whole Spices
Put a kadhai on medium flame and melt ghee in it. Once the ghee is melted, add asafoetida, cloves, cumin seeds, and bay leaves or tej patta. Saute for a few seconds and fry the whole spices for a minute and then add onion in it. Saute for 1-2 minutes. Meanwhile, peel the potatoes and cut them in a bowl.
Step 3 / 4 Add Boiled Potatoes And Bajra To The Kadhai
Add chopped potatoes to the kadhai and then add boiled bajra along with sliced tomatoes to the mixture.
Step 4 / 4 Serve With Curd And Ghee
Add a little water and let the dish cook until a perfect texture is achieved. Once done, turn off the flame and keep it aside. Serve hot with curd & ghee.