Millet Pea Khichdi (Gluten Free Breakfast Recipe)

Step 1: To prepare Bajra Matar Ki Khichdi, soak bajra in water for about 4 hours or overnight

Step 2: Soak moong dal in water for about an hour

Step 3: In a Pressure cooker, add soaked bajra, moong dal, green chilies and turmeric powder

Step 4: Add 4 cups of water and cook over medium flame for 4 whistles

Step 5: Ensure water is added more to get the creamy consistency

Step 6: Bajra takes time to cook, hence cook for 4 -5 whistles depending on the pressure cooker

Step 7: Set aside

Step 8: Meanwhile, chop all the vegetables required for Bajra Matar Ki Khichdi

Step 9: In a Kadai, add oil and heat over medium flame

Step 10: Once the oil is hot, add cumin seeds, mustard seeds, hing and cook until the seeds clutter

Step 11: Cook until the cumin seeds become light brownish

Step 12: Add onions and cook until they become translucent

Step 13: Add tomatoes and cook until they become mushy

Step 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

Step 15: Combine the vegetable mixture with the gluten free bajra-dal mixture

Step 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

Step 17: Add lime juice to the khichdi at the time of serving

Step 18: Serve Khichdi warmly with pickle of your choice