Bajra Khichdi (Instant Pot) | Rajasthani Pearl Millet Khichdi
A classic Rajasthani bajra khichdi made easy in the Instant Pot — whole pearl millet and yellow moong dal cooked until thick and creamy, finished with a fragrant ghee tadka.
Equipment
- Instant Pot (6-quart or larger)
- Small tadka pan
- Potato masher
Ingredients
Main
- 1 cup whole bajra pearl millet; soaked overnight
- ½ cup yellow split moong dal rinsed
- 4–4.5 cups water
- ½ tsp turmeric powder
- 1 tsp salt or to taste
For the Tadka
- 2 tbsp ghee or oil for vegan
- 1 tsp cumin seeds
- ¼ tsp asafoetida hing
- 1 tsp grated ginger optional
- 1–2 green chillies optional; slit
Instructions
Soak the Bajra
- Rinse bajra 2–3 times and soak in cold water for at least 8 hours or overnight. The grains will swell and lighten in colour.
- Drain and rinse the soaked bajra before cooking.
Pressure Cook
- Add soaked bajra, rinsed moong dal, water, turmeric, and salt to the Instant Pot liner.
- Close the lid and seal the vent. Set to Manual / Pressure Cook: High, 10 minutes.
- Once the cycle ends, allow natural pressure release for 10 minutes, then carefully quick-release remaining pressure.
Mash and Combine
- Open the lid — the khichdi will look loose and watery. This is correct.
- Use a potato masher or the back of a ladle to mash and stir vigorously for 1 full minute. The khichdi will thicken and become creamy.
- Add a splash of hot water if you prefer a looser consistency.
Make the Tadka
- Heat ghee in a small pan over medium heat. Add cumin seeds and sizzle for 20–30 seconds.
- Add asafoetida, ginger, and green chillies if using. Stir for 30 seconds.
- Pour the tadka over the khichdi, stir to combine, and taste for salt.
Notes
Soaking tip: Overnight soaking is essential for whole bajra. Do not skip.
No-soak workaround: Add 5 extra minutes (total 15 min on High) and increase water to 5 cups. Results will be slightly less creamy.
Consistency: Bajra khichdi thickens as it cools. Add water when reheating and stir well.
Baby version: Omit salt, hing, and chillies. Mash thoroughly and thin with warm water or breast milk for babies under 1 year.
Vegan: Replace ghee with coconut oil or any neutral oil.
Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. Reheat with 2–3 tbsp water per serving.
Tried this recipe?Let us know how it was!