Think of Marwari fare and you instantly conjure up fiery mutton dishes like Lal Maas. But the everyday Marwari meal does not look this robust and meaty. On the contrary, it is very simple and rustic. Being an arid region, vegetation in most of Rajasthan is limited, you won’t find vegetables and fruits of different colours here. If you do, then understand that most of them are not native to the place. Rajasthan’s climate is not even conducive to grow rice, and yet, its cuisine captures the attention of foodies from across the globe. What is their secret? Their ability to adapt and embrace. So what if the production of rice and wheat is limited, there is enough Bajra or pearl millet. In fact, geographically, the place is ideal for the cultivation of bajra crop. Did you know? Bajra was first found in Africa, from where it travelled to India, and by 1500 BC bajra became one of the widely cultivated crops of India.  

What Is Bajre Ki Kheech?

If you are even slightly dubious about the millet’s versatility, go to a typical Marwari household and they’ll show you how you can make a roti, mathri, daliya and even soup with Bajra. One of the most beloved Bajra items has to be the Bajre ki Khichdi or Bajra Ki Kheech. A hot and comforting one-pot dish made with bajra, lentils and a host of vegetables. The homely meal is served with dollops of ghee, which not only makes it more enticing and aromatic, but also increases the khichdi’s digestibility. The high-protein meal can do wonders for energy, making it the perfect winter delicacy. You can pair it with pickle, yoghurt or kadhi.  

The beauty of this khichdi is that it does not require many ingredients or ingredients that aren’t readily available. This recipe of Bajre ki khichdi is so easy, you can make it every day, and it is ideal for diabetics too for its low glycemic index.  

Some Tips To Keep In Mind

To make this khichdi, you would have to soak bajra overnight or at least 8 hours so that they become soft and edible. Then in a pan cook bajra, chana dal, turmeric, salt and water and cook it. You can also pressure cook the same for up to 4 whistles, that would be quicker. Then proceed to make the tadka, which, according to us can make or break the kheech. Take a non-stick pan, heat ghee followed by cumin seeds, allow it to crackle, throw in hing and sautee on medium flame. Hing has that pungent kick that complements the mildness of bajra and chana dal. Add the tadka to the bajra-dal mixture. Cook for a while and serve hot with oodles of ghee. Want a detailed recipe, click here.