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Bajra Khichdi ( Rajasthani Recipe)


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Although jowar is the cereal that is grown in plenty in the marwar region, bajra is consumed more. Bajra is ground into a flour to make rotis or is coarsely crushed to make a porridge like khichdi that is eaten with a dollop of ghee or sesame oil in the cold desert winters. Along with the mandatory ghee or sesame oil, pickles, curds, papad and gur also accompany this khichdi.

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Makes 3 to 4 servings
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Ingredients

Method
  1. Clean and grind the bajra to a coarse powder in a blender. Keep aside.
  2. Wash the ground bajra and moong dal together.
  3. Combine the bajra-moong dal mixture and salt with 2 cups of water and pressure cook for 4 whistles or until the bajra is cooked.
  4. Heat the ghee in a pan and add the cumin seeds and asafoetida. When the seeds crackle, pour this mixture over the cooked khichdi and mix well.
  5. Adjust the consistency of the khichdi at the time of serving by adding ½ cup of hot water if necessary.
  6. Serve hot with ghee, kadhi or curds.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
1 review received for Bajra Khichdi ( Rajasthani Recipe)
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 Reviewed By
Leena_Dhoot, January 01, 2011

This khichdi is awesome! Its rajhasthan on a plate! Reaaly robust bajra and delicately spiced makes this a delicious dish!
3 of 3 members found this review helpful

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Reviewed January 01, 2011 by Leena_Dhoot

This khichdi is awesome! Its rajhasthan on a plate! Reaaly robust bajra and delicately spiced makes this a delicious dish!

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3 of 3 members found this review helpful
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