To organize 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 prepare dinner over medium flame for 4 whistles. Guarantee water is added extra to get the creamy consistency. Bajra takes time to prepare dinner, therefore prepare 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 sizzling, add cumin seeds, mustard seeds, hing and prepare dinner till the seeds litter. Prepare dinner till the cumin seeds turn out to be mild brownish.
Add onions and prepare dinner till they turn out to be translucent.
Add tomatoes and prepare dinner till they turn out to be mushy.
Now, stir within the chopped greens and mix them properly
Add pink chili powder, coriander powder, garam masala, required salt and prepare dinner till the greens turn out to be delicate and cooked.
Mix the vegetable combination with the gluten free bajra-dal combination.
Mix the till they’re blended collectively and prepare dinner over low flame for about 3-4 minutes
Swap 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 selection.