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Wholesome and soothing, Bajra Khichdi combines rice and lentils for a nourishing, protein-packed one-pot meal. This vegetarian comfort food is perfect for intermittent fasting, calorie deficit plans, and family dinners.
Rinse the pearl millet, moong dal, and rice separately under cold running water until the water runs clear; soak the millet for at least 30 minutes to soften.
In a large heavy pot or Dutch oven over medium heat, melt the ghee and add cumin seeds. When they start to sizzle, add the chopped onion and sauté until translucent.
Add grated ginger and sauté for another minute, then stir in turmeric, black pepper, and the drained millet, dal, and rice. Sauté the grains for 2-3 minutes, coating with spices and ghee.
Pour in 4 cups of water and add salt. Increase heat to high and bring to a boil, then reduce to low and cover tightly. Simmer gently for 35-40 minutes, stirring occasionally.
Once the grains are soft and the mixture is creamy, check seasoning. Add a splash of hot water for a looser consistency if desired. Rest for 5 minutes covered before serving hot.
