Gluten-Free Bajra and Dal Khichdi
Ingredients
- 1 cup bajra
- 1 cup mixed dal (yellow moong dal and tuvar dal)
- 2 tablespoons ghee
- cumin seeds
- chopped garlic
- chopped ginger
- green chili
- onion
- few curry leaves
- salt
- turmeric powder
- red chili powder
- coriander powder
- asafoetida
- garam masala
- mixed vegetables (green peas, green beans, carrot, tomatoes, cauliflower)
- water as needed
Preparation
Soak the bajra for 4-5 hours and the mixed dal for 2-3 hours separately.
In a pressure cooker, add 2 tablespoons of ghee.
Add cumin seeds and let them crackle.
Add chopped garlic, ginger, green chili, onion, and a few curry leaves.
Sauté with salt until well cooked.
Add turmeric powder, red chili powder, coriander powder, asafoetida, and garam masala; sauté on low heat until fragrant.
Add the chopped mixed vegetables.
Mix everything well and add the required amount of water.
Pressure cook on medium heat until 4 whistles are heard.
Serve hot by drizzling some ghee on top.
Serving suggestions
Serve with curd, pickle, and papad.
Notes
This khichdi takes longer to cook compared to regular khichdi.
