खिचड़ी जिसका स्वाद ऐसा की पेट भरेगा मन नहीं घरवाले बोलेंगे अब से बनेगी रोज खिचड़ी

Ingredients

• 1 cup Bajra (Pearl Millet) (Removed husk, rinsed thoroughly)
• 0.5 cup Moong Dal (Split Green Gram) (Washed 3‑4 times)
• 2 tablespoons Ghee (Unsalted, melted)
• 8 pieces Fenugreek Seeds (Whole seeds)
• 0.25 teaspoon Ajwain (Carom Seeds)
• 0.5 teaspoon Crushed Black Pepper
• 0.25 teaspoon Asafoetida (Hing)
• 1 teaspoon Salt (Adjust to taste)
• 7 cups Water (Warm water for cooking)
• 2 teaspoons Vegetable Oil (For tempering vegetables)
• 0.5 teaspoon Mustard Seeds
• 0.5 teaspoon Cumin Seeds
• 0.5 teaspoon Garam Masala (Powder) (For vegetable tempering)
• 0.25 teaspoon Cloves (Whole, about 2‑3 cloves)
• 1 small piece Cinnamon Stick
• 2 pieces Green Chilies (Finely chopped)
• 1 cup Mixed Vegetables (Carrot, Beans, Cauliflower) (Boiled until tender; can use frozen mix)
• 0.5 cup Tomato Puree
• 0.25 teaspoon Turmeric Powder
• 1 tablespoon Kashmiri Red Chili Powder (Mildly spicy, gives red colour)
• 0.5 teaspoon Garam Masala Powder
• 1 teaspoon Ginger Garlic Paste
• 0.5 teaspoon Chaat Masala
• 2 tablespoons Fresh Coriander Leaves (Finely chopped for garnish)
• 1 teaspoon Lemon Juice (Optional, for a bright finish)

Instructions

1. Remove Bajra Husk

   Place 1 cup of bajra in the mixer and pulse 5‑6 times on the "VIPS" setting. The outer husk will separate and fall through the sieve.

   Time: PT5M

2. Sift Out Husk

   Pour the contents of the mixer into a fine mesh sieve. Shake gently; the husk will stay on top while the clean bajra passes through.

   Time: PT2M

3. Rinse Bajra

   Rinse the cleaned bajra 2‑3 times under running water until the water runs clear.

   Time: PT5M

4. Soak Bajra and Moong Dal

   Combine the rinsed bajra with ½ cup washed moong dal in a bowl. Add 2 cups warm water and let soak for 1 hour.

   Time: PT1H

5. Drain and Rinse

   After soaking, pour the mixture into the sieve, discard the water, and rinse once more under cold water.

   Time: PT3M

6. Temper Spices in Ghee

   Heat 2 tbsp ghee in the pressure cooker (or heavy‑bottom pot) over high flame. Add 8 fenugreek seeds, ¼ tsp ajwain, ½ tsp crushed black pepper, and ¼ tsp asafoetida. Stir for 30 seconds until fragrant.

   Time: PT2M

7. Sauté Bajra‑Dal Mix

   Add the drained bajra‑dal mixture to the pot. Sauté for 2 minutes on high flame, stirring continuously.

   Time: PT2M

8. Add Salt and Water

   Stir in 1 tsp salt and pour 7 cups warm water. Mix well.

   Time: PT1M

9. Bring to a Boil

   Increase heat to high and bring the mixture to a rolling boil.

   Time: PT5M

10. Simmer Khichdi

    Reduce flame to low, cover partially (or keep lid off as in the video), and simmer for 30‑45 minutes, stirring every 5‑7 minutes to prevent sticking.

    Time: PT35M

11. Prepare Vegetable Tempering

    In a separate kadhai, heat 2 tsp oil and 1 tbsp ghee. Add ½ tsp mustard seeds, ½ tsp cumin seeds, ½ tsp garam masala, ¼ tsp black pepper, ¼ tsp cloves, and a small cinnamon stick. When the seeds crackle, add 2 chopped green chilies and sauté for 10 seconds.

    Time: PT2M

12. Add Vegetables and Tomato Base

    Add 1 cup boiled mixed vegetables, ½ cup tomato puree, ¼ tsp turmeric, 1 tbsp Kashmiri red chili powder, ½ tsp garam masala powder, 1 tsp ginger‑garlic paste, and ½ tsp chaat masala. Cook for 5 minutes, stirring occasionally.

    Time: PT5M

13. Combine Tempering with Khichdi

    Pour the vegetable‑spice mixture into the simmering khichdi. Mix gently and let cook together for another 5 minutes.

    Time: PT5M

14. Finish and Garnish

    Turn off the heat. Garnish with chopped fresh coriander and drizzle an extra teaspoon of ghee. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

45 g

Fat

8 g

Fiber

5 g