Bajra Khichdi is a rustic and nourishing Indian dish made using pearl millet, lentils, and spices. Known for its warming properties and high fiber content, it’s especially comforting during colder months. This pressure cooker version makes it quick and easy while preserving the earthy flavor and texture that makes bajra so special. Perfect for a light dinner or cozy lunch!

What is Bajra Khichdi?

Bajra Khichdi is a traditional dish from Rajasthan and parts of Gujarat, made using pearl millet (bajra) and yellow moong dal. It’s a naturally gluten-free, high-fiber meal often enjoyed with yogurt, pickles, or ghee. This pressure-cooked version ensures a fast yet wholesome meal that’s easy on the stomach and full of nutrition.

Main Ingredients of Bajra Khichdi:

• Bajra (pearl millet)

• Yellow moong dal or toor dal

• Ghee (or oil for vegan version)

• Cumin, ginger, green chili

• Turmeric and black pepper

• Optional veggies for extra nutrition

What Is So Special About This Khichdi?

• High-fiber & gluten-free — perfect for digestion and satiety

• Pressure cooker-friendly for fast and hands-off cooking

• A warm, comforting texture with a nutty bite from crushed bajra

• Versatile and adaptable — add your favorite vegetables or keep it plain

• Traditional flavors made easy and modern

Quick and Easy Bajra Khichdi

• Soak the bajra, pressure cook with dal and spices, and it's ready!

• One-pot meal with minimal prep and cleanup

• Easily customizable for spice level and texture preference

How to Make Bajra Khichdi in Pressure Cooker

1. Prep the Bajra:

• Drain soaked bajra. Slightly crush using mortar-pestle or pulse once in a mixer for quicker cooking.

2. Pressure Cooker Cooking:

• Heat ghee (or oil) in a pressure cooker.

• Add cumin seeds. Let them splutter.

• Add grated ginger and green chili. Sauté for 30 seconds.

• Add turmeric and black pepper powder.

• Add drained bajra and moong dal. Stir to coat with the spices.

• Pour in 4–5 cups of water and salt to taste.

• Optional: Add chopped veggies like carrots, peas, or spinach.

• Close the lid and cook for 5–6 whistles on medium heat.

3. After Cooking:

• Let the pressure release naturally.

• Check the consistency. Add more hot water if it feels too thick and adjust salt.

4. Serving:

• Garnish with fresh coriander.

• Serve hot with lemon wedges, yogurt, or pickle.

MEYER Presta 5.5L Tri-ply with Outer Lid Pressure Cooker

Expert Tips

• Soak bajra overnight to reduce cooking time and aid digestion.

• Crushing bajra helps soften the texture — it will still retain a slight chewiness.

• Use ghee for a more traditional flavor, or swap for oil if vegan.

• This dish thickens as it sits — reheat with a splash of hot water for the right consistency.

Recipe Card

Bajra Khichdi

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Category

Main Course

Servings

4

Prep Time

10 minutes

Cook Time

25 minutes

Calories

300

Hearty, wholesome, and high-fiber — this Bajra Khichdi is a comforting, easy one-pot Indian meal made in the pressure cooker using pearl millet and lentils.

Author:

Parth Kapoor

Ingredients

• ½ cup bajra (soaked overnight)
• ¼ cup yellow moong dal (or toor dal)
• 1 tbsp ghee or oil
• 1 tsp cumin seeds
• 1-inch ginger, grated
• 1 green chili, finely chopped (optional)
• 1 tsp turmeric powder
• ½ tsp black pepper powder
• Salt to taste
• 4–5 cups water
• Optional: ½ cup chopped carrots, peas, or spinach
• Fresh coriander for garnish
• Lemon wedges to serve

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Directions

Prep the Bajra:

1. Drain soaked bajra. Slightly crush using mortar-pestle or pulse once in a mixer for quicker cooking.

Pressure Cooker Cooking:

1. Heat ghee (or oil) in a pressure cooker.

2. Add cumin seeds. Let them splutter.
3. Add grated ginger and green chili. Sauté for 30 seconds.
4. Add turmeric and black pepper powder.
5. Add drained bajra and moong dal. Stir to coat with the spices.
6. Pour in 4–5 cups of water and salt to taste.
7. Optional: Add chopped veggies like carrots, peas, or spinach.
8. Close the lid and cook for 5–6 whistles on medium heat.

After Cooking:

1. Let the pressure release naturally.

2. Check the consistency. Add more hot water if it feels too thick and adjust salt.

Serving:

1. Garnish with fresh coriander.

2. Serve hot with lemon wedges, yogurt, or pickle.

Recipe Note

This khichdi naturally thickens as it cools — just add hot water to loosen it while reheating. Great for meal prep too!