Bajra Khichdi Recipe: A Winter Millet Meal for Strong Immunity

23 दिस॰ 2025

Bajra khichdi is a warm winter meal made with pearl millet (bajra), moong dal, spices, and ghee. To make it fast, cook soaked bajra + dal with ginger, cumin, turmeric, and veggies in a pressure cooker millet method for 3–5 whistles, then finish with a simple tadka for aroma and comfort.

There’s something deeply comforting about a bowl of khichdi on a chilly day, steam rising, ghee melting on top, and that gentle, peppery warmth that makes you want to slow down. This bajra khichdi recipe is exactly that kind of winter hug in a bowl. Bajra (pearl millet) has a naturally hearty, warming character, and when it meets moong dal, ginger, and a fragrant tadka, the result is a meal that feels both nourishing and cozy.

If you’re exploring millet recipes for winter, keep this one close. It’s filling without feeling heavy, easy on the stomach, and wonderfully satisfying after a long day. And the best part? You can make this using a simple pressure cooker millet method, quick, fuss-free, and perfect for busy mornings or weeknight dinners.

Why bajra khichdi feels made for winter

Bajra is a traditional winter staple in many Indian homes for a reason: it’s robust, earthy, and naturally comforting. Paired with moong dal (which cooks soft and light), it becomes a balanced one-pot meal. Add ginger, garlic, cumin, and a spoon of ghee, suddenly, your kitchen smells like warmth.

Among millet recipes for winter, this one stands out because it’s flexible. You can keep it minimal with just dal and spices, or add winter veggies like carrots, peas, spinach, methi, or even a little sweet potato for a gentle sweetness.

Ingredients (serves 2–3)

Bajra (pearl millet) – ½ cup
Yellow moong dal – ¼ cup
Ghee – 1–2 tbsp (plus extra to serve)
Jeera (cumin) – 1 tsp
Ginger (grated) – 1 tbsp
Garlic (optional) – 3–4 cloves, chopped
Hing – a pinch
Turmeric – ½ tsp
Red chilli powder / black pepper – to taste
Salt – to taste
Water – 3 to 3½ cups (adjust for consistency)
Optional veggies: carrots, peas, spinach, bottle gourd (lauki)

Pro tip: Soak bajra for 4–6 hours (or overnight). It improves texture and helps it cook faster, especially useful for a pressure cooker millet style khichdi.

Step-by-step: Bajra Khichdi Recipe in a pressure cooker

1) Soak and rinse

Soak bajra, then rinse well. Rinse moong dal too. This small step makes your bajra khichdi recipe noticeably softer and more pleasant.

2) Build flavor first (optional but worth it)

Heat a little ghee, add jeera, hing, ginger, and garlic. Toss in veggies if using and sauté for a minute. This adds a deeper aroma, something you’ll appreciate with most millet recipes for winter.

3) Pressure cook

Add soaked bajra + moong dal, turmeric, salt, and water. Mix well.

Cook on medium heat for 3–5 whistles (depending on your cooker and soaking time). Let pressure release naturally for the best texture. This pressure cooker millet approach is the easiest way to get creamy khichdi without constant stirring.

4) Adjust consistency

Open the cooker and stir. If it’s too thick, add hot water and simmer 2–3 minutes. Khichdi thickens as it cools, so keep it slightly looser than your final serving preference.

The cozy finishing touch: Tadka that makes it irresistible

In a small tadka pan, heat ghee. Add cumin, a pinch of hing, chopped garlic (optional), and a little red chilli powder or crushed black pepper. Pour this tadka over your khichdi and inhale that aroma for a second, this is where the magic happens.

This is also why this bajra khichdi recipe doesn’t feel “plain” at all. The tadka turns it into comfort food you’ll crave.

Serving ideas (winter-style)

With plain curd or buttermilk (if you like the hot–cool contrast)
With pickle + papad for that classic comfort combo
With a squeeze of lemon and chopped coriander for freshness
With a tiny spoon of ghee on top (highly recommended)

If you’re collecting millet recipes for winter, serve this with a simple soup or sautéed seasonal greens and you’ve got a full, cozy spread.

Here’s our recommendation

To make this bajra khichdi recipe smoother (and honestly, easier), these are perfect pairings from our kitchen:

VINOD DONIV Triply Steel Pressure Cooker for reliable, even cooking with the pressure cooker millet method.
VINOD DONIV Titanium Triply Stainless Steel Tope with Cover for soaking bajra, boiling veggies, or simmering to adjust consistency after pressure cooking.
VINOD DONIV Triply Kadhai with Lid to sauté veggies/spices before cooking, great for building flavor in winter meals.
VINOD Claro Heavy Gauge Stainless Steel Tadka Pan for that final ghee tadka (tempering) that transforms the whole dish.
Vinod Stainless Steel Masala Dabba to keep your everyday spices (jeera, haldi, chilli, hing) organized and within reach.
Vinod Stainless Steel Serving Ladle (Set of 2) for easy serving, especially when the khichdi is creamy and steaming hot.

Variations you’ll love

Veggie-loaded: Add lauki + carrots + peas for a softer, lighter bite.
Protein boost: Add a spoon of roasted peanuts or serve with a bowl of curd.
Spice warmth: Use black pepper + ajwain for extra winter comfort.
Restaurant-style: Finish with ghee + fried garlic tadka for a bold aroma.

No matter how you tweak it, this pressure cooker millet khichdi stays easy and satisfying.

Storage tips

This bajra khichdi recipe stays good in the fridge for 1–2 days. Reheat with a splash of water (it thickens), and add fresh tadka if you want it to taste “just made”.

FAQs

Is bajra khichdi good for winter?
Yes, bajra is traditionally enjoyed in colder months, and this is one of the most comforting millet recipes for winter.
Do I need to soak bajra for khichdi?
Soaking is highly recommended for better texture and quicker cooking, especially for pressure cooker millet recipes.
How many whistles for bajra khichdi in a pressure cooker?
Typically 3–5 whistles on medium heat, depending on soaking and your cooker size.
Can I make bajra khichdi without moong dal?
You can, but moong dal helps balance taste and texture in a classic bajra khichdi recipe.
What vegetables go best in bajra khichdi?
Carrot, peas, spinach, methi, and lauki work beautifully and suit millet recipes for winter.
Why does my bajra khichdi turn too thick?
Bajra absorbs water as it sits. Add hot water while reheating and stir well, common with any pressure cooker millet khichdi.
What can I serve with bajra khichdi?
Curd, pickle, papad, and a spoon of ghee on top, simple, classic, and cozy.