Palak Bajra Khichdi Recipe (Vegetarian High Protein Khichdi)

Khichdi is a comfort food for some, but on the other hand it features as a nourishing treat for the health conscious. Here it serves both the purpose. All the ingredients in this Palak Bajra Khichdi have been wisely chosen – bajra, moong dal and spinach. They make the khichdi iron rich. 4.1 g or iron is what you can stock up on by way of 1 serving of this khichdi. This is about 20% of your day’s requirement. Go ahead and try it…. It’s very simple to make…. A wise suggestion would be eat it this Palak Bajra Khichdi immediately without curds, kadhi or raita. The reason is that dairy products are a good source of calcium and they hinder calcium absorption.

Palak Bajra Khichdi is rich in  Folic Acid, Vitamin B1, Vitamin A, Fiber, Magnesium, Protein, Iron.

1. Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ) 43% of RDA.
2. Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. 30% of RDA.
3. Vitamin A rich recipes, Beta Carotene : Vitamin A is crucial for healthy vision, cell growth and healthy skin. Sources of vitamin A include yellow-orange fruits and vegetables like carrots, mango, papaya, peach, tomatoes, pumpkin etc. and other vegetables like spinach, kale, fenugreek leaves, broccoli, capsicum etc. 28% of RDA.
4. Fiber : Dietary fiber reduces the risk of heart disease, prevents the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables, moong, oats, matki, whole grains. 25% of RDA.
5. Magnesium : Magnesium is required for formation of bones and teeth. It helps in the metabolism of calcium and potassium. % of RDA. magnesium rich Indian foods like leafy vegetables (palak, broccoli, kale), pulses ( rajma, chawli, moong ), nuts (walnuts, almonds) , cereals ( jowar, bajra, whole wheat flour, dalia). 25% of RDA.
6. Protein : Protein is required for managing the wear and tear of all cells of the body. Have protein rich Indian foods like paneer, curd, Greek yoghurt, tofu, almonds, sprouts, chana, rajma, chick peas, quinoa, buckwheat ). 21% of RDA.
7. Iron : Iron is essential in the chemical reactions that produce energy from foods. Eat more greens and garden cress seeds to prevent you from being anaemic. Here are the top 7 sources of iron rich foods.  20% of RDA.

1. What is Palak Bajra Khichdi?
   It’s a healthy one-pot meal made with bajra (pearl millet), yellow moong dal and spinach (palak) rich in iron and protein.
2. How many servings does this recipe make?
   The recipe yields 3 servings.
3. How long does it take to make?
   Total time: about 35 minutes (including approx. 8 hours soaking time for bajra).
4. Do you need to soak bajra?
   Yes  soak bajra for about 8 hours so it cooks well and softens properly.
5. Is this khichdi healthy?
   Yes it’s high in iron, protein, fiber, folic acid, vitamin A and B vitamins, making it nutritious and wholesome.
6. How many calories are in one serving?
   One serving of Palak Bajra Khichdi has around 249 calories.
7. Can this recipe help with iron deficiency?
   The khichdi is rich in iron (about 4.1 mg per serving, roughly ~20% of daily requirement), and combining bajra with spinach and moong dal boosts iron content.
8. Can I make the bajra softer for older adults?
   Yes if serving senior citizens who struggle with chewing, pressure cook 6 to 7 whistles instead of 4 to soften the bajra further.
9. What are the main spices used?
   The recipe uses simple Indian spices like cumin seeds (jeera), a pinch of asafoetida (hing), and turmeric (haldi) for flavour.
10. How should this khichdi be served?
    Serve hot as a complete meal you can pair it with salad, curds, or pickles for a balanced plate. (General serving tip based on typical Indian khichdi usage).

If you liked this Palak Bajra Khichdi Recipe then also check out other recipes like:

1. collection of khichdi recipes

2. Palak Khichdi

3. Barley and Moong Dal Khichdi

4. Bajra Whole Moong Green Pea Khichdi

1. Soak Bajra Properly Before Cooking

Soak the bajra (pearl millet) for at least 8 hours as mentioned in the recipe. If you’re short on time, soak for 4 hours and then pulse in a mixer to break the husk this helps the bajra cook more evenly and become tender.

2. Adjust Cooking Time for Texture

The original recipe suggests 4 whistles for the bajra moong dal mix. If you prefer a softer, porridge-like texture (especially for kids or elderly), pressure cook for 6–7 whistles.

3. Enhance Flavor with Tempering Variations

The basic tempering uses cumin, asafoetida and turmeric. You can elevate the flavor by adding a crushed garlic clove or a pinch of garam masala to the tadka this adds extra aroma without overpowering the dish.

4. Balance the Consistency

If your khichdi feels too thick after cooking, add hot water gradually while simmering with spinach so it reaches a creamy, comforting consistency just before serving.

5. Use Fresh Spinach for Best Color & Nutrition

Fresh, bright green spinach not only boosts the iron content but also enhances the color and freshness of the dish. Wilt the spinach just enough overcooking can dull the vibrant hue.

6. Serve With Complementary Sides

Although this dish is nutritious on its own, pairing it with plain yogurt, pickle, or a squeeze of lemon can balance flavors and add a refreshing contrast to the earthy millet and spinach.

7. Add a Final Drizzle of Ghee

A teaspoon of ghee on top just before serving gives the khichdi a rich aroma and smooth mouthfeel, elevating the overall taste.

8. Season Mindfully

Since spinach and bajra can have a slightly mild taste, adjust salt and spices to your preference. You can also add a pinch of black pepper or a small piece of chopped ginger while sautéing spinach for gentle warmth.