Vegetable Bajra Khichdi | Easy & Healthy Millet Recipe | मसाला बाजरा खिचड़ी | Chef Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Wash the bajra and soak it for at least 6–8 hours or overnight. Drain the water and set the bajra aside.
2. Wash the yellow moong dal well in a sieve, using water as required.
3. Put the soaked bajra in a pressure cooker. Optionally, pulse it in a mixer briefly to lightly break the grains, then return it to the cooker.
4. Add the washed dal to the cooker with water, salt, 1/2 teaspoon turmeric powder and 1/2 tablespoon ghee. Mix well, close the lid and pressure cook on high flame for 1 whistle, then on medium flame for 6–7 whistles.
5. Meanwhile, slice the onions, chop the tomato, roughly chop the ginger, garlic and green chillies and crush them coarsely. Cut the french beans into large dice, peel and cut the carrot, peel and dice the potato, and keep the green peas ready.
6. Switch off the flame and let the pressure release naturally. Open the lid and stir well. If the bajra and dal are still undercooked, cook for 2–3 more whistles.
7. For the tadka, heat ghee in a kadhai on high flame. When hot, add cumin seeds, dried red chilli and hing and let them crackle.
8. Add the sliced onions and cook until light colour appears. Add curry leaves, then the potato, and stir well. Cover and cook on low flame for 5 minutes, stirring once, until the potato is cooked through.
9. Uncover and add the peas, carrot, french beans and tomato. Add salt, 1 teaspoon turmeric powder, 1 teaspoon Kashmiri red chilli powder and 2 teaspoons coriander powder. Stir in a splash of hot water so the spices do not burn. Cover and cook on low flame for 4–5 minutes until the vegetables are tender.
10. Add the cooked bajra and dal mixture to the kadhai and mix well.
11. Adjust the consistency with hot water as needed, mix again, and taste and adjust the salt.
12. Stir in garam masala, roasted kasuri methi powder, the juice of 1/2 lemon and chopped fresh coriander. Cook briefly until well combined.
13. Serve hot with dahi, pickle and papad.

Summarized from Your Food Lab's video. Watch it for the details.

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