To arrange Bajra Matar Ki Khichdi, soak bajra in water for about 4 hours or in a single day. Soak moong dal in water for about an hour.
In a Strain cooker, add soaked bajra, moong dal, inexperienced chilies and turmeric powder. Add 4 cups of water and cook dinner over medium flame for 4 whistles. Guarantee water is added extra to get the creamy consistency. Bajra takes time to cook dinner, therefore cook dinner for 4 -5 whistles relying on the strain cooker. Put aside.
In the meantime, chop all of the greens required for Bajra Matar Ki Khichdi.
In a Kadai, add oil and warmth over medium flame.
As soon as the oil is scorching, add cumin seeds, mustard seeds, hing and cook dinner till the seeds muddle. Prepare dinner till the cumin seeds change into mild brownish.
Add onions and cook dinner till they change into translucent.
Add tomatoes and cook dinner till they change into mushy.
Now, stir within the chopped greens and mix them effectively
Add pink chili powder, coriander powder, garam masala, required salt and cook dinner till the greens change into comfortable and cooked.
Mix the vegetable combination with the gluten free bajra-dal combination.
Mix the till they’re blended collectively and cook dinner over low flame for about 3-4 minutes
Change off the flame and garnish with coriander leaves.
Add lime juice to the khichdi on the time of serving.
Serve Khichdi warmly with pickle of your alternative.
