Uploaded January 2026 | Updated September 2026, 2 weeks ago
This Vegetable Bajra Khichdi is an easy, tasty, and healthy meal made with loads of veggies and nutrient-packed bajra.✨
It’s a comforting and delicious way to incorporate millets into your daily diet, without any fuss.
The full written recipe is mentioned below, do give it a try. Happy cooking! ❤️
Crafted with care. Rooted in tradition. Designed to last 🤎 Our Wooden Masala Dani blends timeless craftsmanship with everyday functionality, keeping your spices fresh and your kitchen elegant.
Add a touch of heritage to your cooking ❤️
🛒 Available now:
Website: curaahome.com/products/curaa-wooden-masala-dani
Amazon: amzn.in/d/8ixtD2f
Full written recipe - Vegetable Bajra Khichdi
Prep time: 10-15 minutes (plus soaking time)
Cooking time: 35–40 minutes
Serves: 4–5 people
Ingredients
Pressure Cooking
BAJRA | बाजरा 1 CUP
YELLOW MOONG DAL | पीली मूंग दाल 1/2 CUP
WATER | पानी AS REQUIRED
WATER | पानी 5 CUPS
SALT | नमक A PINCH
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
GHEE | घी 1/2 TBSP
Vegetable Prep
ONION | प्याज़ 2 MEDIUM SIZED
TOMATO | टमाटर 1 LARGE
GINGER | अदरक 2 INCH
GARLIC | लहसुन 7–8 CLOVES
GREEN CHILLI | हरी मिर्च 3 NOS.
FRENCH BEANS | फ्रेंच बीन्स 8–10 NOS.
CARROT | गाजर 1 MEDIUM SIZED
POTATO | आलू 1 MEDIUM SIZED
GREEN PEAS | हरे मटर 1/2 CUP
Tadka & Final Cooking
GHEE | घी 2 TBSP
CUMIN SEEDS | जीरा 1/2 TSP
DRIED RED CHILLI | सूखी लाल मिर्च 1 NO.
HING | हींग 1/4 TSP
CURRY LEAVES | कड़ी पत्ता 8–10 NOS.
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 2 TSP
HOT WATER | गरम पानी AS REQUIRED
GARAM MASALA | गरम मसाला A PINCH
ROASTED KASURI METHI POWDER | भुनी कसूरी मेथी पाउडर A PINCH
LEMON JUICE | नींबू का रस OF 1/2 LEMON
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Wash and soak the bajra for at least 6–8 hours or overnight. After soaking, discard the water and keep the bajra aside.
Wash the yellow moong dal thoroughly in a sieve using water as required.
Transfer the soaked bajra to a pressure cooker. Optionally, pulse the soaked bajra in a mixer using pulse mode to lightly break the grains, then add it back to the cooker. Doing this step allows the bajra to cook quicker and also aids in digestion.
Add washed yellow moong dal to the cooker along with water, salt, turmeric powder, and ghee. Mix well, cover with the lid, and pressure cook on high flame for 1 whistle, then on medium flame for 6–7 whistles.
While the khichdi is cooking, prepare the vegetables. Slice the onions and cut the tomato. Roughly chop ginger, garlic, and green chillies and crush them coarsely. Cut the french beans into large dice. Peel and cut the carrot. Peel and dice the potato. Keep green peas ready.
Once the whistles are done, switch off the flame and let the pressure release naturally.
Once the pressure releases, open the lid and stir well. Keep the cooked bajra and dal mixture aside. If the bajra and dal is still undercooked, you can cook it for 2-3 more whistles.
For the tadka, heat a kadhai on high flame and add ghee. Once hot, add cumin seeds, dried red chilli, and hing, and let them crackle.
Add the sliced onions and cook until they start picking up light colour. Add curry leaves, then add the potato and stir well. Cover and cook on low flame for 5 minutes, stirring once in between, until the potatoes are cooked through.
Uncover and add green peas, carrot, french beans, and tomato. Add salt, turmeric powder, Kashmiri red chilli powder, and coriander powder. Stir well and add a splash of hot water so the spices do not burn. Cover and cook on low flame for 4–5 minutes until the vegetables are cooked.
Once the vegetables are cooked, add the cooked bajra khichdi mixture to the kadhai and mix well.
Adjust the consistency by adding hot water as required and mix again. Taste and adjust salt if required.
Add garam masala, roasted kasuri methi powder, lemon juice, and fresh coriander. Stir well and cook briefly until everything is well combined.
Vegetable Bajra Khichdi is ready, serve hot with dahi, pickle and papad.
#YFL #SanjyotKeer
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Soaking Bajra & Washing Dal 1:31
Pressure Cooking Bajra 2:00
Vegetable Prep 3:24
Checking Cooked Bajra & Dal 5:19
Tempering & Final Cooking 5:53
Plating 8:39
Outro 10:19
This Vegetable Bajra Khichdi is an easy, tasty, and healthy meal made with loads of veggies and nutrient-packed bajra.✨
It’s a comforting and delicious way to incorporate millets into your daily diet, without any fuss.
The full written recipe is mentioned below, do give it a try. Happy cooking! ❤️
Crafted with care. Rooted in tradition. Designed to last 🤎 Our Wooden Masala Dani blends timeless craftsmanship with everyday functionality, keeping your spices fresh and your kitchen elegant.
Add a touch of heritage to your cooking ❤️
🛒 Available now:
Website: curaahome.com/products/curaa-wooden-masala-dani
Amazon: amzn.in/d/8ixtD2f
Full written recipe - Vegetable Bajra Khichdi
Prep time: 10-15 minutes (plus soaking time)
Cooking time: 35–40 minutes
Serves: 4–5 people
Ingredients
Pressure Cooking
BAJRA | बाजरा 1 CUP
YELLOW MOONG DAL | पीली मूंग दाल 1/2 CUP
WATER | पानी AS REQUIRED
WATER | पानी 5 CUPS
SALT | नमक A PINCH
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
GHEE | घी 1/2 TBSP
Vegetable Prep
ONION | प्याज़ 2 MEDIUM SIZED
TOMATO | टमाटर 1 LARGE
GINGER | अदरक 2 INCH
GARLIC | लहसुन 7–8 CLOVES
GREEN CHILLI | हरी मिर्च 3 NOS.
FRENCH BEANS | फ्रेंच बीन्स 8–10 NOS.
CARROT | गाजर 1 MEDIUM SIZED
POTATO | आलू 1 MEDIUM SIZED
GREEN PEAS | हरे मटर 1/2 CUP
Tadka & Final Cooking
GHEE | घी 2 TBSP
CUMIN SEEDS | जीरा 1/2 TSP
DRIED RED CHILLI | सूखी लाल मिर्च 1 NO.
HING | हींग 1/4 TSP
CURRY LEAVES | कड़ी पत्ता 8–10 NOS.
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 2 TSP
HOT WATER | गरम पानी AS REQUIRED
GARAM MASALA | गरम मसाला A PINCH
ROASTED KASURI METHI POWDER | भुनी कसूरी मेथी पाउडर A PINCH
LEMON JUICE | नींबू का रस OF 1/2 LEMON
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Wash and soak the bajra for at least 6–8 hours or overnight. After soaking, discard the water and keep the bajra aside.
Wash the yellow moong dal thoroughly in a sieve using water as required.
Transfer the soaked bajra to a pressure cooker. Optionally, pulse the soaked bajra in a mixer using pulse mode to lightly break the grains, then add it back to the cooker. Doing this step allows the bajra to cook quicker and also aids in digestion.
Add washed yellow moong dal to the cooker along with water, salt, turmeric powder, and ghee. Mix well, cover with the lid, and pressure cook on high flame for 1 whistle, then on medium flame for 6–7 whistles.
While the khichdi is cooking, prepare the vegetables. Slice the onions and cut the tomato. Roughly chop ginger, garlic, and green chillies and crush them coarsely. Cut the french beans into large dice. Peel and cut the carrot. Peel and dice the potato. Keep green peas ready.
Once the whistles are done, switch off the flame and let the pressure release naturally.
Once the pressure releases, open the lid and stir well. Keep the cooked bajra and dal mixture aside. If the bajra and dal is still undercooked, you can cook it for 2-3 more whistles.
For the tadka, heat a kadhai on high flame and add ghee. Once hot, add cumin seeds, dried red chilli, and hing, and let them crackle.
Add the sliced onions and cook until they start picking up light colour. Add curry leaves, then add the potato and stir well. Cover and cook on low flame for 5 minutes, stirring once in between, until the potatoes are cooked through.
Uncover and add green peas, carrot, french beans, and tomato. Add salt, turmeric powder, Kashmiri red chilli powder, and coriander powder. Stir well and add a splash of hot water so the spices do not burn. Cover and cook on low flame for 4–5 minutes until the vegetables are cooked.
Once the vegetables are cooked, add the cooked bajra khichdi mixture to the kadhai and mix well.
Adjust the consistency by adding hot water as required and mix again. Taste and adjust salt if required.
Add garam masala, roasted kasuri methi powder, lemon juice, and fresh coriander. Stir well and cook briefly until everything is well combined.
Vegetable Bajra Khichdi is ready, serve hot with dahi, pickle and papad.
#YFL #SanjyotKeer
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Soaking Bajra & Washing Dal 1:31
Pressure Cooking Bajra 2:00
Vegetable Prep 3:24
Checking Cooked Bajra & Dal 5:19
Tempering & Final Cooking 5:53
Plating 8:39
Outro 10:19
