Basically, rice khichdi is prepared in almost all parts of India but bajra khichdi which is very delicious light is known only to some. It is the main dish of Haryana and Rajasthan especially during winters, but it can be cooked in all seasons due to its creamy consistency, mild flavors, and light nature. Bajra being rich in fiber is easily digestible. It keeps our body warm for which reason it is mainly consumed in winters. A wholesome khichdi can warm your heart make you feel comfortable after a long busy day. It is a nutrient rich meal rich in calories (but easily digestible), carbohydrates, vitamin A, vitamin B, some essential and non-essential nutrients. It can be taken with raita, curd, makkhan, sabji, or as it suits you. It tastes good with almost all sabji’s.
Today I’ll let you know how to prepare khichdi while doing your other work. It’s very easy procedure.
Soaking time: 5 hours
Preparation time: 10 minutes
Cooking time: 15-17 minutes
Total time: 5 hours 30 minutes
Veg / Non-veg – Veg
Serving: 2 people
Ingredients for preparing Bajra Khichdi:
- Bajra 1 cup (soaked for 5 hours, in a little warm water and drained)
- ¼ cup yellow gram daal (split yellow), washed and drained
- 2 tablespoon ghee
- Salt as per your taste
Procedure for preparing Bajra Khichdi:
- Take gram daal in a pressure cooker, add ¼ cup water, pressure cook up to one whistle. You can also use some other open vessel with a lid and cook it.
- After the cooker cools, add 2 cups water and drained bajra and salt (to taste) to it.
- Add 1 tablespoon ghee to it before closing the lid so that it can be much creamy.
- Cook it up to 4 whistles.
Allow the steam to settle before opening the lid. If you are cooking in some other vessel then cook it until it becomes soft (Grains should crackle).
Khichdi is ready. Serve it!
You can enhance the taste: Add 2 tablespoon ghee to a non- stick pan and heat it. Add 1 teaspoon cumin seed to it. Add the khichdi then add ½ tablespoon red chili powder, turmeric powder to it. Cook it on a medium flame for 3-4 minutes. Stir occasionally. Serve immediately!
You can grind the drained seeds up to its half of size. The khichdi will become more creamy. But don’t forget to stir it at short intervals. Trust me it will taste far better but it will take 5- 8minutes more.
Try the hot khichdi with makkhan, kadhi and raita which is the best combination.
You can use the cold khichdi with curd it’s a unique taste. Also, try with sugar and refrigerated milk it will leave you nerve wrecking.
Do not do this:
Do not open the lid before steam settles, otherwise, it will not become less creamy and the seeds may not be cracked properly.
NOTE: If you have old aged parents or parents-in-law then this is one of the best meal for them as it is suitable for their digestive system. And they will love the meal and for you its far easy to cook.
If you have tried this recipe or loved it then please let us know your experience so that we can come up with some more traditional and delicious recipes.
Enjoy your meal!