Bajra Masala Khichdi Recipe

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Bajra Masala Khichdi is delicious and nutritious for monsoon and winter. The Haryana and Rajasthan mainstay is bajra or pearl millet and moong dal.

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– 1 1/2 cup pearl millet – 1 onion – 2 green chilli – 1 teaspoon cumin seed – 2 clove – 1/2 teaspoon turmeric – 1 stalk curry leave – 2 potato – 1 tomato – 2 tablespoon ghee – salt as required – 2 dashes asafoetida – 1/2 teaspoon red chilli powder – 2 bay leaf

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Add potatoes and water to a small pressure cooker over medium heat. Boil potatoes for 2-3 whistles, then turn off the gas and set aside.

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Melt ghee in a medium-heat kadhai. After melting the ghee, add asafoetida, cloves, cumin seeds, and bay leaves or tej patta.

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Add onion after sautéing for a few seconds and frying the spices for a minute. Sauté 1-2 minutes. Meanwhile, peel and cut potatoes in a bowl.

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Start by adding chopped potatoes to the kadhai. Next, add the boiled bajra and tomato slices to the mix.

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Add some water and cook till the meal is perfect. Turn off the flame and set aside. Serve hot with curd and ghee.

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Bajra Masala Khichdi Recipe

Bajra Masala Khichdi is delicious and nutritious for monsoon and winter. The Haryana and Rajasthan mainstay is bajra or pearl millet and moong dal.

– 1 1/2 cup pearl millet – 1 onion – 2 green chilli – 1 teaspoon cumin seed – 2 clove – 1/2 teaspoon turmeric – 1 stalk curry leave – 2 potato – 1 tomato – 2 tablespoon ghee – salt as required – 2 dashes asafoetida – 1/2 teaspoon red chilli powder – 2 bay leaf

Ingredient

1

Boil bajra in water on medium heat in a pan and set aside to make this tasty khichdi.

Instruction