Millet Pea Khichdi (Gluten Free Breakfast Recipe)
A gluten free Indian recipe with bajra flour ( pearl millet), yellow moong dal (split), sunflower oil. Ready in 4h 50m, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
18 steps- 1
To prepare Bajra Matar Ki Khichdi, soak bajra in water for about 4 hours or overnight
bajra flour ( pearl millet)(1 cup) - 2
Soak moong dal in water for about an hour
yellow moong dal (split)(1/2 cup) - 3
In a Pressure cooker, add soaked bajra, moong dal, green chilies and turmeric powder
bajra flour ( pearl millet)(1 cup)yellow moong dal (split)(1/2 cup)green peas (matar)(1/4 cup)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1/2 teaspoon)turmeric powder (haldi)(1 teaspoon) - 4
Add 4 cups of water and cook over medium flame for 4 whistles
- 5
Ensure water is added more to get the creamy consistency
- 6
Bajra takes time to cook, hence cook for 4 -5 whistles depending on the pressure cooker
bajra flour ( pearl millet)(1 cup) - 7
Set aside
- 8
Meanwhile, chop all the vegetables required for Bajra Matar Ki Khichdi
bajra flour ( pearl millet)(1 cup) - 9
In a Kadai, add oil and heat over medium flame
- 10
Once the oil is hot, add cumin seeds, mustard seeds, hing and cook until the seeds clutter
mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 11
Cook until the cumin seeds become light brownish
mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 12
Add onions and cook until they become translucent
onion - chopped finely(1) - 13
Add tomatoes and cook until they become mushy
tomato - chopped finely(1) - 14
Now, stir in the chopped vegetables and combine them wellAdd red chili powder, coriander powder, garam masala, required salt and cook until the vegetables become soft and cooked
onion - chopped finely(1)tomato - chopped finely(1)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1/2 teaspoon)turmeric powder (haldi)(1 teaspoon)salt(1/2 teaspoon)coriander (dhania) leaves - chopped finely(2 tablespoon) - 15
Combine the vegetable mixture with the gluten free bajra-dal mixture
bajra flour ( pearl millet)(1 cup) - 16
Combine the until they are blended together and cook over low flame for about 3-4 minutesSwitch off the flame and garnish with coriander leaves
coriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - chopped finely(2 tablespoon) - 17
Add lime juice to the khichdi at the time of serving
- 18
Serve Khichdi warmly with pickle of your choice
Rate this recipe
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Millet Pea Khichdi (Gluten Free Breakfast Recipe)
A gluten free Indian recipe with bajra flour ( pearl millet), yellow moong dal (split), sunflower oil. Ready in 4h 50m, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
18 steps- 1
To prepare Bajra Matar Ki Khichdi, soak bajra in water for about 4 hours or overnight
bajra flour ( pearl millet)(1 cup) - 2
Soak moong dal in water for about an hour
yellow moong dal (split)(1/2 cup) - 3
In a Pressure cooker, add soaked bajra, moong dal, green chilies and turmeric powder
bajra flour ( pearl millet)(1 cup)yellow moong dal (split)(1/2 cup)green peas (matar)(1/4 cup)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1/2 teaspoon)turmeric powder (haldi)(1 teaspoon) - 4
Add 4 cups of water and cook over medium flame for 4 whistles
- 5
Ensure water is added more to get the creamy consistency
- 6
Bajra takes time to cook, hence cook for 4 -5 whistles depending on the pressure cooker
bajra flour ( pearl millet)(1 cup) - 7
Set aside
- 8
Meanwhile, chop all the vegetables required for Bajra Matar Ki Khichdi
bajra flour ( pearl millet)(1 cup) - 9
In a Kadai, add oil and heat over medium flame
- 10
Once the oil is hot, add cumin seeds, mustard seeds, hing and cook until the seeds clutter
mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 11
Cook until the cumin seeds become light brownish
mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 12
Add onions and cook until they become translucent
onion - chopped finely(1) - 13
Add tomatoes and cook until they become mushy
tomato - chopped finely(1) - 14
Now, stir in the chopped vegetables and combine them wellAdd red chili powder, coriander powder, garam masala, required salt and cook until the vegetables become soft and cooked
onion - chopped finely(1)tomato - chopped finely(1)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1/2 teaspoon)turmeric powder (haldi)(1 teaspoon)salt(1/2 teaspoon)coriander (dhania) leaves - chopped finely(2 tablespoon) - 15
Combine the vegetable mixture with the gluten free bajra-dal mixture
bajra flour ( pearl millet)(1 cup) - 16
Combine the until they are blended together and cook over low flame for about 3-4 minutesSwitch off the flame and garnish with coriander leaves
coriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - chopped finely(2 tablespoon) - 17
Add lime juice to the khichdi at the time of serving
- 18
Serve Khichdi warmly with pickle of your choice
Rate this recipe
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