Haryanvi Bajra Khichdi Kadhi Plate
Bajra-moong khichdi served with a besan-curd kadhi and ghee. Complete Haryanvi winter farmer thali.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Curd — 300 g
- Pearl Millet — 250 g (ground)
- coriander powder — 1 tsp (ground)
- salt (optional) (whole)
- Gram Flour — 40 g
- Moong Dal — 80 g
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Ghee — 45 g (whole)
- Turmeric Powder — 0.5 tsp (ground)
Tempering
- Cumin Seeds — 1 tsp (whole)
Method
- Rinse the pearl millet well and soak for 6 to 8 hours or overnight, then drain.
- Rinse the moong dal.
- In a pressure cooker combine the pearl millet, moong dal, turmeric, red chilli powder and salt with about 4 cups of water.
- Pressure cook for 5 to 6 whistles until the millet is soft.
- Heat ghee in a small pan, add cumin seeds and let them crackle, then pour this tempering over the khichdi.
- Mix the tempered bajra khichdi well and keep it hot.
- For the kadhi, whisk the curd with gram flour, coriander powder, a little turmeric and salt, then add about 3 cups of water to make a smooth lump free mixture.
- Bring the kadhi to a boil stirring continuously, then lower the heat and simmer for 20 to 25 minutes until it thickens, finishing with a cumin and ghee tempering.
- Serve the hot bajra khichdi alongside the kadhi with a dollop of ghee, papad and pickle.
Common questions
- Haryanvi Bajra Khichdi Kadhi Plate ko English mein kya kehte hain?
- हरियाणवी बाजरा खिचड़ी कढ़ी थाली ko English mein Haryanvi Bajra Khichdi Kadhi Plate likhte hain.
- Ek plate Haryanvi Bajra Khichdi Kadhi Plate mein kitni calories hoti hain?
- 487 kcal per plate.
- Kitna time lagta hai?
- 50 min lagta hai — 15 min taiyari, 35 min pakana.