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How To Make Bajra Khichdi For Winter:  As the winter season is at its peak in India, and to stay protected from the cold, Indians always turn back to their traditional food habits. One such dish, that not only tastes delicious but also provides energy to the body, is Bajra Khichdi, also known as pearl millet porridge in western homes. With people becoming more health-conscious, the bajra Khichdi is widely loved for its nutritional value, not just in rural areas, but also in urban areas. This bajra khichdi is nutritious, flavorful, and beneficial for digestion.

According to the National Institutes of Health (NIH), Bajra is a rich source of fibre, iron, protein, and calcium. It also provides strength, keeps the body warm, and the stomach full for a long time. Now, let’s take a look at the easy Bajra Khichdi recipe, celebrity chef Sanjeev Kapoor's kitchen.

Ingredients To Make Bajra Khichdi

  • 1 1/2 cups bajra, soaked overnight

  • 1/2 cup split skinless green gram (dhuli moong dal)

  • 2 tablespoon ghee + to garnish

  • 1 1/2 teaspoons cumin seeds

  • 2-3 green chillies

  • 7-8 curry leaves

  • 1/4 teaspoon asafoetida

  • 1 large onion, chopped

  • 1 large potato, peeled, cut into small cubes

  • 1 small carrot, peeled and cut into small cubes

  • 4-5 French beans, chopped

  • 1 teaspoon turmeric powder

  • 2 teaspoons red chilli powder

  • Salt to taste

  • 1/4 cup green peas

  • 2 tablespoons chopped fresh coriander leaves + to garnish

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Method To Make Bajra Khichdi

  1. Take a clean pressure cooker, add ghee, let it heat, and then add cumin seeds, saute, add green chillies, curry leaves, asafoetida, and onions. Cook everything together until the onions become translucent.

  2. Add potatoes and carrots, mix well, and let them cook for 2-3 minutes. Add French beans, mix well, and sauté the vegetable mix for 1 minute.

  3. Add turmeric powder, red chilli powder, and salt, mix well, and sauté for 1 minute. Then add millet, green gram lentils, green peas, and coriander leaves, and mix well.

  4. Add 8 cups of water and mix well. Cover and cook until 5-6 whistles.

  5. Transfer to a serving bowl, garnish with a little ghee and coriander leaves to make it more flavourful, and enjoy hot.

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It's worth noting that Bajra Khichdi is primarily a staple Rajasthani dish. In old times, when farmers used to relentlessly work in the fields for long hours, they used to eat this pearl millet porridge, which was known to give them strength and also kept their bodies warm.

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