Bajra Matar Ki Khichdi

Hey Folks,

Hope everyone is enjoying Sunday evening and preparing yourself for the upcoming week. I have been relishing some homemade delicacies for the last couple of days as my friend is back from India vacation. I have been occupied with cleaning work and arranging the treasure from India. Those who stay away from their home can understand how it will be when someone returns from their vacation and how people sent their love through them. Yes, amma prepared some savory items, MIL has sent home made powders, gifts from my husband and loads of millets from my friend’s mom.

I love millets even before I am aware of their health benefits. They used to prepare at least a Millet a day at Mom’s place. Grand pa loves Bajra rice than the usual ones. My love for Millets grew more once it was suggested by a nutritionist as healthy and gluten free. Since then, I have been exploring about them and recipes using them. And this Bajra Matar Ki Khichdi is my recent favorite. I was skeptical about the Khichidi but once tasted, I can vouch for it anytime. It serves as a great breakfast option too! What could give you more joy than finding out a healthy choice for Breakfast ?

Bajra Matar Ki Khichdi is a common breakfast recipe prepared in the states of Haryana and Rajasthan. When one thinks of a salivating creamy dish for breakfast, Khichidi tops the list. Bajra Matar Ki Khichdi is a satiating dish which is beautifully flavored with spices and with a creamy consistency. Health benefits of Pearl Millets make it a perfect choice for diabetic persons and it is gluten free too. Bajra Khichdi is a wholesome option as Pearl millets are high in starch content, making it a high-energy food and an excellent source of fiber, protein, and phosphorus. Khichidi tastes heavenly when served warmly with cucumber raita or with pickle of your choice

Ingredients:

1 Cup Bajra/Pearl Millets/Kambu
½ Cup Moong Dhal
1 tablespoon Oil
½ teaspoon Mustard Seeds
½ teaspoon Cumin Seeds
¼ teaspoon Hing
1 Medium Sized Onion, chopped finely
1 Medium sized tomato chopped finely
1 Potato cubed
1 Carrot cubed
¼ cup Peas
1 teaspoon Chili Powder
I teaspoon Ginger garlic paste
1 teaspoon Coriander powder
½ teaspoon Garam masala powder
1 teaspoon turmeric powder
½ teaspoon salt
3-4 cups of water
2 tablespoon Coriander leaves, chopped finely
½ lemon

Method:

Soak bajra in water for about 4 hours or overnight. Soak moong dhal in water for about an hour
In a pressure cooker, add soaked bajra, moong dhal, 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.
Meanwhile, chop all the vegetables required for the Khichidi.
In a Kadai, add oil and heat over medium flame.
Once the oil is hot, add cumin seeds, mustard seeds, hing and cook until the seeds clutter. Cook until the cumin seeds become light brownish.
Add onions and cook until they become translucent.
Add tomatoes and cook until they become mushy.
Now, stir in the chopped vegetables and combine them well
Add red chili powder, coriander powder, garam masala, required salt and cook until the vegetables become soft and cooked.
Combine the vegetable mixture to the bajra dhal mixture.
Combine the until they are blended together and cook over low flame for about 3-4 minutes
Switch off the flame and garnish with coriander leaves.
Add lime juice to the khichdi at the time of serving.
Serve Khichidi warmly with a cup of cucumber raita or pickle of your choice