By Aditi Saraswat
January 5, 2026
Bajra khichdi is a winter comfort that is earthy, nutritious, and extremely satisfying. Prepared with pearl millet and lentils, this khichdi keeps you warm, full, and full of energy on cold days.
½ cup bajra (pearl millet) ¼ cup moong dal (yellow), washed 3 cups water 1 tbsp ghee ½ tsp cumin seeds 1 tsp ginger (grated) ¼ tsp turmeric powder Salt to taste 1 tbsp coriander leaves (chopped)
Soak bajra overnight, drain, and grind it coarsely. This will help in softening the grain, making the khichdi easy to cook and digest.
In a pressure cooker, heat ghee, add some cumin seeds and grated ginger. Sauté until it turns aromatic.
Add the washed moong dal and ground bajra to this base. Stir nicely so that everything is mixed evenly.
Add turmeric, salt, and water to it and mix, ensuring there are no lumps formed and the grains are evenly submerged.
Pressure cook for about 3–4 whistles until it turns soft, creamy, and well-cooked.
Open the cooker once the pressure is released, stir it gently, garnish with coriander leaves, and serve hot with ghee, curd, or pickle.