Bajra Matar Ki Khichdi (Gluten Free Breakfast Recipe)

Name: Bajra Matar Ki Khichdi (Gluten Free Breakfast Recipe)
Prep time: 260 min
Cook time: 30 min
Total time: 290 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup Bajra Flour (1 cup Bajra Flour ( Pearl Millet)); ½ cup Yellow Moong Dal (1/2 cup Yellow Moong Dal (Split)); 1 tbsp Vegetable Oil (1 tablespoon Oil); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera)); ¼ tsp Asafoetida (1/4 teaspoon Asafoetida (hing)); 1 piece Yellow Onion (1 Onion chopped finely); 1 piece Tomato (1 Tomato chopped finely); 1 piece White Potatoes (1 Potato (Aloo) cubed); 1 piece Carrot (1 Carrot (Gajjar) cubed); ¼ cup Green Peas (1/4 cup Green peas (Matar)); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); 1 tsp Ginger Garlic Paste (1 teaspoon Ginger Garlic Paste); 1 tsp Ground coriander (1 teaspoon Coriander Powder (Dhania)); ½ tsp Garam Masala (1/2 teaspoon Garam masala powder); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); ½ tsp Table Salt (1/2 teaspoon Salt); 2 tbsp Cilantro (2 tablespoon Coriander (Dhania) Leaves chopped finely); ½ piece Lemon (1/2 Lemon)

Bajra Matar Ki Khichdi (Gluten Free Breakfast Recipe) - Khichdi Recipes (Indian)

290 minIndian

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian
Halal

Ingredients

For 4 servings

Bajra Flour1 cup · 1 cup Bajra Flour ( Pearl Millet)
Yellow Moong Dal½ cup · 1/2 cup Yellow Moong Dal (Split)
Vegetable Oil1 tbsp · 1 tablespoon Oil
Mustard Seeds½ tsp · 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
Cumin Seeds½ tsp · 1/2 teaspoon Cumin seeds (Jeera)
Asafoetida¼ tsp · 1/4 teaspoon Asafoetida (hing)
Yellow Onion1 piece · 1 Onion chopped finely
Tomato1 piece · 1 Tomato chopped finely
White Potatoes1 piece · 1 Potato (Aloo) cubed
Carrot1 piece · 1 Carrot (Gajjar) cubed
Green Peas¼ cup · 1/4 cup Green peas (Matar)
Red Chili Powder1 tsp · 1 teaspoon Red Chilli powder
Ginger Garlic Paste1 tsp · 1 teaspoon Ginger Garlic Paste
Ground coriander1 tsp · 1 teaspoon Coriander Powder (Dhania)
Garam Masala½ tsp · 1/2 teaspoon Garam masala powder
Ground Turmeric1 tsp · 1 teaspoon Turmeric powder (Haldi)
Table Salt½ tsp · 1/2 teaspoon Salt
Cilantro2 tbsp · 2 tablespoon Coriander (Dhania) Leaves chopped finely
Lemon½ piece · 1/2 Lemon

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Steps

1To prepare Bajra Matar Ki Khichdi, soak bajra in water for about 4 hours or overnight. Soak moong dal in water for about an hour.
2In a Pressure cooker, add soaked bajra, moong dal, green chilies and turmeric powder. Add 4 cups of water and cook over medium flame for 4 whistles. Ensure water is added more to get the creamy consistency. Bajra takes time to cook, hence cook for 4 -5 whistles depending on the pressure cooker. Set aside.
3Meanwhile, chop all the vegetables required for Bajra Matar Ki Khichdi.
4In a Kadai, add oil and heat over medium flame.
5Once the oil is hot, add cumin seeds, mustard seeds, hing and cook until the seeds clutter. Cook until the cumin seeds become light brownish.
6Add onions and cook until they become translucent.
7Add tomatoes and cook until they become mushy.
8Now, stir in the chopped vegetables and combine them well
9Add red chili powder, coriander powder, garam masala, required salt and cook until the vegetables become soft and cooked.
10Combine the vegetable mixture with the gluten free bajra-dal mixture.
11Combine the until they are blended together and cook over low flame for about 3-4 minutes
12Switch off the flame and garnish with coriander leaves.
13Add lime juice to the khichdi at the time of serving.
14Serve Khichdi warmly with pickle of your choice.