Bajra Matar Ki Khichdi (Pearl Millet and Pea Porridge)
Description:
Bajra Matar Ki Khichdi is a healthy and hearty Indian dish made with pearl millet (bajra), yellow moong dal (lentils), and mixed vegetables, including green peas, carrots, and potatoes. This comfort food is perfect for a nutritious lunch or dinner. It is full of flavors from various Indian spices, making it a delightful meal for any time of the day. It’s naturally gluten-free and provides a rich combination of protein, fiber, and essential nutrients.
Ingredients:
| Ingredient | Amount |
|---|---|
| Bajra (Pearl Millet) | 1 cup |
| Moong Dal (Yellow Lentils) | 1/2 cup |
| Oil | 1 tablespoon |
| Mustard Seeds | 1/2 teaspoon |
| Cumin Seeds | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Onion (finely chopped) | 1 large |
| Tomato (finely chopped) | 1 medium |
| Potato (peeled and chopped) | 1 medium |
| Carrot (peeled and chopped) | 1 medium |
| Green Peas | 1/4 cup |
| Red Chili Powder | 1 teaspoon |
| Ginger-Garlic Paste | 1 teaspoon |
| Coriander Powder | 1 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Turmeric Powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Fresh Coriander (finely chopped) | 2 tablespoons |
| Lemon Juice | 1 tablespoon |
Preparation Time: 4 hours (for soaking bajra and moong dal)
Cooking Time: 30 minutes
Total Time: 4 hours 30 minutes
Servings: 4
Cuisine: Indian
Course: Lunch/Dinner
Diet: Gluten-Free
Instructions:
-
Soak the Ingredients:
- Begin by soaking the bajra (pearl millet) in water for about 4 hours. Similarly, soak the moong dal (yellow lentils) in water for at least 1 hour. This softens the grains and makes them easier to cook.
-
Cook the Bajra and Moong Dal:
- In a pressure cooker, combine the soaked bajra, moong dal, green chili, and turmeric powder. Add about 4 cups of water to this mixture. Close the lid and cook on high heat for 4 whistles. Once the pressure is released naturally, set it aside.
-
Prepare the Tempering:
- Heat oil in a pan or kadhai over medium heat. Once the oil is hot, add mustard seeds, cumin seeds, and asafoetida (hing). Let the seeds splutter for 15 seconds until the cumin turns slightly brown.
-
Sauté the Onions and Tomatoes:
- Add the finely chopped onion to the pan and sauté until it softens and turns translucent. Then, add the chopped tomatoes and cook until they become soft and mushy.
-
Add the Vegetables:
- Once the tomatoes are cooked, add the chopped potatoes, carrots, and green peas to the pan. Stir everything well and cook for a few minutes until the vegetables begin to soften.
-
Add Spices and Cook:
- Add red chili powder, coriander powder, garam masala powder, and salt to the vegetables. Mix everything together and cook for about 5 minutes until the vegetables are tender and the spices are well incorporated.
-
Combine Bajra and Vegetables:
- Now, add the cooked bajra and moong dal mixture from the pressure cooker to the vegetable mixture. Stir everything well to combine and let it simmer for an additional 5 minutes. This allows the flavors to blend together beautifully.
-
Final Touches:
- Once everything is well-cooked, turn off the heat. Garnish the khichdi with freshly chopped coriander and squeeze lemon juice over the top for an added zing.
-
Serving:
- Serve your Bajra Matar Ki Khichdi hot, ideally paired with a side of rajasthani khichdi, or masala khichiya (crispy crackers) for a complete meal. This dish makes for a perfect wholesome dinner or lunch that’s both filling and nourishing.
Tips:
- You can adjust the consistency of the khichdi by adding more water if you prefer a soupy texture.
- For a richer taste, you can add a dollop of ghee (clarified butter) while serving.
- Feel free to add any other vegetables of your choice like beans, peas, or cauliflower to suit your preference.
Enjoy this warm and nutritious khichdi, a true delight for the soul, made with the goodness of bajra and vegetables. It’s perfect for those who are looking for a gluten-free meal that’s comforting and full of flavor.
