Bajra Kichidi | Rajasthani Traditional Winter Recipe | Tasty & Nutritious One Pot Meal

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In today’s video, I’m bringing you a truly rustic and healthy meal — Traditional Rajasthani Bajra Khichdi, made with soaked and pulsed bajra, moong dal, and fresh vegetables.

This recipe combines the earthy taste of pearl millet with the protein power of moong dal and green peas. The secret step is soaking and drying bajra overnight to remove anti-nutrients, making it more digestible and nutrient-rich.

Slow-cooked in ghee and finished with a fragrant tempering of cumin, cloves, cinnamon, and garam masala — this khichdi is both traditional and wholesome. Perfect for winter days and for anyone looking for a healthy, satisfying one-pot meal!

🌾 Rajasthani Bajra Khichdi – Ingredients List

🥣 Main Ingredients

Bajra (Pearl Millet) – 2 cups (soaked overnight, dried, and pulse-ground coarsely)

Whole Green Moong Dal – 2 cups (soaked overnight)

Dry Green Peas – 1 cup (soaked overnight)

Carrot – 1 medium (chopped)

Beans – 6 to 8 (chopped)

Potato – 1 medium (chopped)

Water – as required for cooking

Salt – to taste

Turmeric powder – ½ teaspoon

Ghee – 2 tablespoons total (for both cooking and tempering)

🌿 For Tadka / Tempering

Ghee – 2 teaspoons

Cumin seeds (Jeera) – 1 teaspoon

Cinnamon stick – 1 inch

Cloves – 3

Bay Leaf – 1

🧄 For Masala Base

Ginger-Garlic paste – 1 teaspoon

Onion – 1 medium (chopped)

Tomato – 1 medium (chopped)

Coriander powder – 1 teaspoon

Cumin powder – 1 teaspoon

Red Chili powder – 1 teaspoon (adjust to taste)

Garam Masala – ½ teaspoon

🌿 For Garnish

Fresh Coriander leaves – 2 tablespoons (chopped)

🧈 Optional Add-ons

A few green peas (fresh, for color and sweetness)

Black pepper powder – a pinch (for mild spice)

Lemon juice or ghee drizzle before serving


🔹 Cooking Tips:
– Soak bajra overnight to reduce phytic acid.
– Pulse-grind and sieve gently for better digestion.
– Add ghee for better absorption of fat-soluble nutrients.

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