Bajra Matar Ki Khichdi (Gluten Free Breakfast Recipe)
A satiating dish which is beautifully flavored with spices and with a creamy consistency.
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, Khichdi 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.
Bajra Matar Ki Khichdi tastes heavenly when served warmly with pickle of your choice.
Here are a few more gluten free recipes to indulge in
- 1 cup Bajra Flour ( Pearl Millet)
- 1/2 cup Yellow Moong Dal (Split)
- 1 tablespoon Sunflower Oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Asafoetida (hing)
- 1 Onion , chopped finely
- 1 Tomato , chopped finely
- 1 Potato (Aloo) , cubed
- 1 Carrot (Gajjar) , cubed
- 1/4 cup Green peas (Matar)
- 1 teaspoon Red Chilli powder
- 1 teaspoon Ginger Garlic Paste
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Garam masala powder
- 1 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Salt
- 2 tablespoon Coriander (Dhania) Leaves , chopped finely
- 1/2 Lemon
How to make Bajra Matar Ki Khichdi (Gluten Free Breakfast Recipe)
To prepare Bajra Matar Ki Khichdi, soak bajra in water for about 4 hours or overnight. Soak moong dal in water for about an hour.
In 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.
Meanwhile, chop all the vegetables required for Bajra Matar Ki Khichdi.
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 with the gluten free bajra-dal 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 Khichdi warmly with pickle of your choice.