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Bajra khichdi in a dark clay bowl with golden ghee pool and green chilli garnish on a walnut wood surface

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Ingredients Equipment Method Notes

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, slit (optional)

Equipment

  • Instant Pot (6-quart or larger)
  • Small tadka pan
  • Potato masher

Method
 

Soak the Bajra
  1. 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.
  2. Drain and rinse the soaked bajra before cooking.
Pressure Cook
  1. Add soaked bajra, rinsed moong dal, water, turmeric, and salt to the Instant Pot liner.
  2. Close the lid and seal the vent. Set to Manual / Pressure Cook: High, 10 minutes.
  3. Once the cycle ends, allow natural pressure release for 10 minutes, then carefully quick-release remaining pressure.
Mash and Combine
  1. Open the lid — the khichdi will look loose and watery. This is correct.
  2. 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.
  3. Add a splash of hot water if you prefer a looser consistency.
Make the Tadka
  1. Heat ghee in a small pan over medium heat. Add cumin seeds and sizzle for 20–30 seconds.
  2. Add asafoetida, ginger, and green chillies if using. Stir for 30 seconds.
  3. 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.
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