Rajasthani Style Bajre Ka Khichda With Curd For A Power-Packed Sunday Breakfast

Rajasthani cuisine brings about a selection of dishes on the table. From breakfast and lunch to snacks and dinner, the cuisine is believed to be a true reflection of the royal heritage of the state. With a unique blend of spices and flavours, Rajasthani cuisine is considered one of the most popular cuisines in India. One such dish hailing straight from the heart of Rajasthan is bajre ka khichda. With a blend of millet and moong dal, this Rajasthani breakfast option is one of the rich dishes perfect for a power-packed weekend meal. Best served with curd, kadhi or chaas, don’t forget to serve khichda with a dollop of ghee for a delightful meal.With a diverse blend of vegetarian dishes to finger-licking meat preparations, Rajasthani food has something for everyone. It is believed that cuisine has drawn real character from the Rajput Gharana. One of the key features of Rajasthani cuisine is the local ingredients and spices.Also Read:This cosy, comforting and warming pearl millet khichdi option is a nutritious meal for boosting your immune system and keeping you full until the next meal. With the addition of pearl millet into the khichdi, the delicacy is packed with antioxidants and also boosts the energy levels in the body.

Baajre Ka Khichda

Prepared with a blend of simple ingredients, follow these simple steps and enjoy your millet breakfast! Ingredients

• ½ cup bajra
• ½ cup moong dal
• 4 cups water
• 2 tbsp ghee
• 1 tsp ginger
• 1 tsp cumin seeds
• ¼ tsp turmeric powder
• 1 pinch asafoetida
• Salt as required

Also Read: Method

• Start by grinding bajra into a mixer grinder and using the pulse option, grind it coarsely. Now, take the coarsely ground bajra in a bowl. Add water and stir the mixture. In another bowl, rinse moong lentils a couple of times in water and soak them.
• Next, heat 2 tbsp of ghee in a pressure cooker. Use oil or ghee and keep the flame low. Add a tsp of cumin seeds and let them splutter. Then, add 1 tsp of finely chopped ginger and chopped green chilli.
• Stir and fry for a few seconds till the raw aroma of ginger goes away. Add the rinsed and coarsely crushed bajra. Mix the bajra well and keep stirring as the bajra sticks at the bottom of the cooker. Keep the heat to a low flame.
• Then add ¼ tsp of turmeric powder and a pinch of asafoetida into the khichdi mixture. Mix again and pour 2 cups of water and season with salt as per taste. Cover and seal with the lid and pressure cook it for 4-5 minutes on a medium heat.
• Turn off the heat and when the pressure drops on its own, remove the lid of the cooker. Stir the semi-cooked bajra mixture and drain all the water from the soaked moong dal and add to the half-cooked pearl millet in the same pressure cooker.
• Add 2 cups of water and mix everything well. Pressure cook again for 8-10 minutes and allow the pressure to release naturally. Stir again and add a few pinches of garam masala for a delightful taste. Serve bajre ka khichda with kadhi, curd or chaas for a perfect meal.