Gluten-Free Bajra And Moong Dal Khichdi With Coconut Chutney Recipe

About this recipe

A hearty and nutritious millet-based khichdi paired with a creamy coconut chutney, bringing together the rustic flavors of Rajasthan and the southern Indian coast.

Ingredients

• 250g Green Chilli
• 250 g Carrot
• 200 g Green Peas
• 20G Curry Leaves
• - Red Chilli
• 500 g Whole Farm Premium Bajra/Pearl Millets - 500 G
• 100 G Asafoetida / Hing 100 G
• - Grated Coconut
• Pcs Epi Yogurt Mango
• - Mustard Seeds
• 500 ml Water
• 1 kg Yellow Moong Dal
• 500 g Ghee
• - Onion
• 250g Garlic
• 250g Ginger
• 20 g Turmeric Powder
• 10G Salt
• 500G Chana Dal
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• - Cumin Seed

Instructions

1. Step 1: Heat ghee in a rice cooker and add cumin seeds. Once they splutter, add asafoetida, onions, ginger, garlic, green chilies, and curry leaves. Sauté until onions are golden.
2. Step 2: Add turmeric powder, diced carrots, green peas, soaked bajra, and washed moong dal. Stir well for 2-3 minutes.
3. Step 3: Add water and salt. Close the rice cooker lid and cook until bajra and dal are soft and mushy (approx. 30 minutes). Stir occasionally.
4. Step 4: Meanwhile, prepare the coconut chutney. Blend grated coconut, roasted chana dal, yogurt, and a pinch of salt into a smooth paste using a little water.
5. Step 5: Heat oil in a small pan for tempering. Add mustard seeds, dried red chilies, and a few curry leaves. Let them crackle and pour the tempering over the chutney.
6. Step 6: Once the khichdi is cooked, fluff it lightly. Serve hot with the coconut chutney on the side.