Easy Millet Pea Khichdi (Gluten Free Breakfast Recipe) Recipe

To prepare Bajra Matar Ki Khichdi, soak bajra in moisture for about 4 hours or overnight.

Soak moong dal in moisture for about an hour.In a Pressure cooker, toss in soaked bajra, moong dal, green chilies and turmeric ground mix.

toss in 4 cups of moisture and low-boil over medium flame for 4 whistles.

Ensure moisture is added more to get the seamless consistency.

Bajra takes time to low-boil, hence low-boil for 4 -5 whistles depending on the pressure cooker.

Set aside.Meanwhile, chop all the vegetables required for Bajra Matar Ki Khichdi.In a Kadai, toss in cooking oil and bring to temperature over medium flame.Once the cooking oil is fiery, toss in cumin seeds, mustard seeds, hing and low-boil until the seeds clutter.

low-boil until the cumin seeds become light brownish.toss in onions and low-boil until they become translucent.toss in tomatoes and low-boil until they become mushy.Now, agitate in the finely sliced vegetables and combine them wellAdd red chili ground mix, coriander ground mix, garam masala, required seasoning and low-boil until the vegetables become soft and cooked.Combine the veggie mixture with the gluten free bajra-dal mixture.Combine the until they are blended together and low-boil over low flame for about 3-4 minutesSwitch off the flame and top with coriander leaves.toss in lime liquid to the khichdi at the time of serving.offer Khichdi warmly with pickle of your choice.