bajra whole moong and green pea khichdi recipe | whole moong bajra and green pea khichdi | healthy green pea bajra and whole moong khichdi |

by Tarla Dalal

Bajra, Whole Moong and Green Pea Khichdi

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बाजरा, होल मूंग एण्ड ग्रीन पी खिचड़ी | हेल्दी बाजरा खिचड़ी | वजन कम करने के लिए खिचड़ी - हिन्दी में पढ़ें (Bajra, Whole Moong and Green Pea Khichdi in Hindi)

બાજરીના આખા મગ અને લીલા વટાણાની ખીચડી રેસીપી | મગ બાજરી ની ખીચડી | હેલ્ધી રાજસ્થાની ખીચડી - ગુજરાતી માં વાંચો (Bajra, Whole Moong and Green Pea Khichdi in Gujarati)

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bajra whole moong and green pea khichdi recipe | whole moong bajra and green pea khichdi | healthy green pea bajra and whole moong khichdi | with 20 amazing images.

Watching weight or on a diet or want to eat something supremely nutritious or healthy? We have got a perfect one pot meal recipe for you that is bajra whole monng and green pea khichdi.

Think comfort food, and khichdi is the first option that comes to mind. Easy to make, a one pot dish dinner, and a one dish meal, the khichdi is the epitome of convenience. Breakfast, brunch, supper or dinner, if you want a simple meal in a hurry, look no further than the humble healthy green pea bajra and whole moong khichdi.

The procedure for making bajra whole moong and green pea khichdi is very simple, all you need to do is soak moong dal and bajra for 5 hours. Bajra is a little difficult to digest and you can’t add the whole bajra directly in the khichdi as it takes longer time to cook. The outer husk which has a slight bitter taste needs to be removed so it is necessary to soak bajra before using. Further, once they are soaked drain them well. Next, to make moong dal, bajra and green pea khichdi, transfer the soaked bajra and moong dal in a pressure cooker, add green peas, enough water and pressure cook until 5 whistles. Furthermore, for the tempering take ghee in a deep kadai or a non stick pan, add cumin seeds, asafoetida, onions and tomatoes. Next to enhance the taste of our nutritious khichdi add ginger garlic and green chilli paste. Add Indian spices like turmeric powder and red chilli powder and cook well. Mash well with back of the spoon or a potato masher, add the cooked bajra, whole moong and green peas, add water to adjust the consistency cook well and our khichdi is ready!!

You can serve bajra whole moong and green pea khichdi with kadhi or you can relish it with curd. Usually bajra khichdi is served with ghee and jaggery. I make this diabetic friendly khichdi for my father in law who is a diabetic and side by side also for whole family as this low calorie khichdi is also and a good way to eat healthy.

I had learnt about this bajra whole moong and green pea khichdi from my mother, she would make it when I was conceiving. Perfect to have for pregnancy first trimester food or as a pregnancy friendly khichdi.

I personally love the taste of this healthy green pea bajra and whole moong khichdi as it’s a melt in your mouth and supremely delicious.

Enjoy bajra whole moong and green pea khichdi recipe | whole moong bajra and green pea khichdi | healthy green pea bajra and whole moong khichdi | with detailed step by step recipe photos and video.

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Bajra, Whole Moong and Green Pea Khichdi recipe - How to make Bajra, Whole Moong and Green Pea Khichdi

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Preparation Time: 10 mins Cooking Time: 27 mins Total Time: 37 mins 4Makes 4 servings
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Ingredients

For Bajra , Whole Moong and Green Pea Khichdi
1/4 cup bajra (black millet) , soaked for 5 hours and drained
1/4 cup moong (whole green gram)
1/2 cup green peas
2 tsp oil
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1/2 cup finely chopped onions
1 cup chopped tomatoes
1 tsp garlic (lehsun) paste
1/2 tsp ginger (adrak) paste
1/2 tsp green chilli paste
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
salt to taste

Method

For bajra, whole moong and green pea khichdi

To make bajra whole moong and green pea khichdi, soak the bajra and moong separately in enough watwer in a deep bowl for 5 hours and drain well.
Combine the bajra, moong, green peas, salt and 1 cup of water in a pressure cooker, mix well and pressure cook for 5 whistles.
Allow the steam to escape before opening the lid. Keep aside.
Heat the oil in a deep non-stick pan and add the cumin seeds.
When the seeds crackle, add and the asafoetida onions and sauté on a medium flame for 1 minute.
Add the tomatoes, garlic paste, ginger paste, green chilli paste, turmeric powder, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, mash using a potato masher, white stirring occasionally.
Add the cooked bajra-moong dal- green pea mixture and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Serve the bajra whole moong and green pea khichdi hot.

Bajra, Whole Moong and Green Pea Khichdi recipe with step by step photos

What is Khichdi?

What is Khichdi? Think comfort food, and khichdi is the first option that comes to mind. Easy to make, a one pot dish dinner, and a one dish meal, the khichdi is the epitome of convenience. Breakfast, brunch, supper or dinner, if you want a simple meal in a hurry, look no further than the humble khichdi. Khichdi is usually made with a combination of grains and dals, cooked till soft and mushy, just a little thicker than porridge. This makes it comforting to the palate and easy to digest too. Most commonly, khichdi is made of rice and moong dal. This Dal Khichdi is perhaps the homeliest meal that one can think of, the only food you can think of having after a bout of fever or a depressing day!
Khichdi can also be made with broken wheat, sooji, millets, barley, oats, and so on. Try the Fada ni Khichdi, Oats Khichdi, Buckwheat Khichdi or Barley Khichdi. The simplest khichdi is flavoured with turmeric and jeera tempered in ghee. However, more spices and veggies too can be added to make more elaborate khichdis like the Handi Khichdi. By adding more vegetables, you can make the khichdi more balanced and just right to have as a complete breakfast on any day. Have a go at the Tarkari Khichdi, Bajra Whole Moong and Green Pea Khichdi, and Vegetable Bulgur Wheat Khichdi.
You can unleash your creativity and make khichdis with mind-boggling combinations of ingredients. You can even bring in international veggies, as in the Zucchini Bajra Khichdi, which brings zucchini and colourful bell pepper into the equation. Khichdis can be made quickly and conveniently in the microwave too, as in the Sprouted Moong Khichdi.
Khichdi is one Indian dish that surpasses all regional barriers. It is consumed all over the country, and by Indians all over the world. However, every region has its favourites and special signature khichdis. Have a go at the special Makai ni Khichdi from Gujarat, the Gehun ki Bikaneri Khichdi from Rajasthan and the Bengali Style Brown Rice Khichdi!
Khichdi is an anytime, anywhere dish. When you are in a good mood and want to make something that reminds you of mom’s cooking. When you are depressed and need a pick-me-up. When you are in a hurry but want to eat something nourishing. When you have abused your stomach at a party and want to comfort it the next day. When you are an amateur but want to make something that will warm your loved ones’ hearts. There is a khichdi for every occasion... pick what you want from our constantly growing vibrant collection. See our collection of khichdi recipes.

Other khichdi recipes

Khichdi is a staple food in our country. Generally, it is made with a combination of rice and lentils. You can substitute/mix and match to form a myriad of khichdi recipes using various dals, grains, pulses etc. The health quotient can be improved with the addition of vegetables and use of healthy grains like jowar, bajra, wheat etc. Khichdi is commonly known as sick man’s food because of it’s simple yet strength giving effect. Lehsun ki chutney, freshly chopped onions, papad, pickles, curd and kadhi are some popular accompaniments served with a khichdi. Below are some other healthy khichdi recipes made using millets:
1. Zucchini Bajra Khichdi

2. Barley Vegetable Khichdi

3. Jowar and Vegetable Khichdi

Preparation for Bajra khichdi

To prepare bajra whole moong and green pea khichdi recipe | healthy whole moong bajra and green pea khichdi | measure, pick and clean the bajra and moong dal for any stones. Transfer the black millet and whole green gram in different bowl. Usually we make use of split moong dal (green or yellow) to prepare khichdi but, this recipe makes use of whole moong beans hence we are soaking them before using. Both whole moong and bajra are high in fibre, good for heart and health, you can read more about the nutritious benefits of Health Benefits of Mung, Moong and What is Bajra?
Add enough water to soak the bajra and moong. Bajra is a little difficult to digest and you can’t add the whole bajra directly in the khichdi as it takes longer time to cook. The outer husk which has a slight bitter taste needs to be removed so it is necessary to soak bajra before using.
Cover with a lid and soak for 5 hours. If you are in a hurry and do not have time for soaking then grind the pearl millet in a mixer jar till coarse, wash it with water several times until the husk is properly separated and then use it.
After 5 hours, drain well. Keep aside.

How to make Bajra moong khichdi

To make bajra whole moong and green pea khichdi recipe | healthy whole moong bajra and green pea khichdi | transfer the bajra in pressure cooker.
Add soaked and drained bajra and moong.
Add green peas. Other veggies like French beans, carrots, capsicum can also be added.
Add salt and 1 cup of water in a pressure cooker, mix well.
Cover with the lid and pressure cook for 5 whistles. Allow the steam to escape before opening the lid.

Stir it once and keep the bajra whole moong khichdi aside.
To temper bajra whole moong khichdi, heat the oil in a deep non-stick pan. Ghee can be used as a substitute to oil.
Once the oil is hot, add the cumin seeds.
When the seeds crackle, add asafoetida.
Add onions and sauté on a medium flame for 1 minute.

Add tomatoes.
Add garlic paste. Many people have the habit of storing Ginger- Garlic Paste, Ginger Green Chilli Paste You can use that by combining the left out ingredient but, I would suggest you to make use of freshly pounded paste for bajra khichdi as there are very limited ingredients in this recipe and all the flavours rely on what you add.
Add ginger paste.
Add green chilli paste.
Add turmeric powder.

Add chilli powder and salt. Adjust the quantity of spices as per your preference.
Mix well and cook on a medium flame for 2 to 3 minutes. While cooking, mash using a potato masher and don’t forget to stir occasionally.
Add the cooked bajra-moong dal- green pea mixture.
Add ¼ cup of water. Adjust the consistency as per your liking by adding more or less water.
Mix bajra whole moong and green pea khichdi recipe | healthy whole moong bajra and green pea khichdi | well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

Serve bajra whole moong and green pea khichdi hot. Traditionally Bajra khichdi is served with ghee and jaggery. You can also serve it with kadhi, buttermilk or any sabzi to relish a hearty meal.

Bajra whole moong pea khichdi – for weight loss

Bajra whole moong and green pea khichdi – for weight loss. Whole bajra is the hero ingredient of this khichdi. It abounds in fiber, iron, protein and other micronutrients, which any obese person focuses on.
Replacing the high glycemic index rice in the khichdi, the barja not only lends nutrients but also shows up on low glycemic index scale comparatively. Thus it keeps you full for long hours and leads to a slow and steady rise in blood sugar levels.
Green moong dal perfectly blends with bajra to give the necessary creamy and smooth texture to the khichdi while providing additional amount of protein.
Moreover green peas add colour, texture and more fiber to this khichdi.

Onions and the spices work their magic wand by boosting flavour and the tomatoes add in a dose in vitamin A which acts as an antioxidant to reduce inflammation in the body.
In all, it’s a perfect one dish dinner for those who want to enjoy a satisfying fare while stocking up on all the necessary nutrients at the same time.