By Shreya Sarpal
November 19, 2025
Bajra khichdi carries a nutty, faintly smoky millet flavour softened by moong’s gentle creaminess. Ghee adds a warm, toasty finish that settles like gentle heat on cold days.
1 cup bajra ½ cup split moong dal 2 tbsp ghee 1 tsp cumin seeds Pinch of hing 1 chopped green chilli 1 chopped onion 1 grated carrot ½ tsp turmeric 1 tsp salt to taste 4 cups water 1 tbsp ghee for tempering 1 tbsp roasted peanuts 2–3 crushed garlic cloves Coriander for garnish
Rinse bajra and moong, then soak 15-30 minutes.
Heat ghee, add cumin, hing, chilli, onion, carrot, and sauté lightly.
Add grains, water, turmeric, salt and bring to boil.
Pressure cook for 3-4 whistles, then mash slightly.
Add ghee tempering with garlic and peanuts, garnish and serve hot.