Entree: India – Haryana & Western Uttar Pradesh – बाजरा खिचड़ी ➤ Bajra Khichdi (Hearty one-pot savory porridge of pearl millet and lentils tempered with Indian spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 1 cup (170 g) pearl millet (bajra), rinsed
- 1/2 cup (100 g) yellow split moong dal, rinsed
- 4 cups (960 ml) water, plus more as needed
- 3 tbsp (45 ml) ghee, divided
- 1 tsp (2 g) cumin seeds
- Pinch (about 0.5 g) asafoetida (hing)
- 1/2 tsp (1.5 g) ground turmeric
- 1-2 green chilies, slit lengthwise
- 1 tbsp (15 g) fresh ginger, finely minced
- 1 cup (150 g) peeled and cubed bottle gourd (lauki) or winter squash (optional)
- 1 1/2 tsp (9 g) salt, or to taste
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 lemon, cut into wedges, for serving

Instructions

1. Rinse the bajra and moong dal separately under cold water until the water runs clear; drain. If time allows, soak bajra and dal for 30 minutes to 1 hour to reduce cooking time.
2. In a heavy pot or pressure cooker, heat 2 tbsp (30 ml) ghee over medium heat. Add cumin seeds and let them sizzle for 10–15 seconds, then add the asafoetida, slit green chilies, and minced ginger; sauté briefly until fragrant.
3. Add the drained bajra, moong dal, turmeric, cubed bottle gourd (if using), salt, and 4 cups (960 ml) water. Stir, bring to a simmer, then cover. If using a pressure cooker, cook for 3–4 whistles then reduce heat and simmer 5 minutes more. If using a stovetop pot, simmer gently, covered, for 35–45 minutes until both bajra and dal are soft and the mixture is porridge-like, adding a splash of hot water if it becomes too thick.
4. When grains and dal are tender, check seasoning and adjust salt. If you prefer a creamier texture, mash lightly with the back of a ladle and simmer 2–3 minutes more to meld flavors.
5. In a small skillet, warm the remaining 1 tbsp (15 ml) ghee and pour the hot ghee over the khichdi for a glossy finish (optionally add a pinch of red chili powder to the hot ghee first for color).
6. Garnish with chopped cilantro and serve hot with lemon wedges and plain yogurt or pickles on the side.