How to make Bajra Khichdi - SK Khazana -
Whole bajra pressure cooked with moong dal, vegetables and masalas
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bajra (बाजरा), Split green gram skinless (dhuli moong dal) (मूंगदाल धुली)
Cuisine : Fusion
Course : Main Course Vegetarian
For more recipes related to Bajra Khichdi - SK Khazana checkout Bajra Nu Bachku, Bajra Pongal, Bajra Pongal. You can also find more Main Course Vegetarian recipes like Stir Fry Chilli Tofu Spinach and Aubergine fry Soya Malai Kofta Aloo Surti Sabzi
Bajra Khichdi - SK Khazana Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 8-10 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Bajra Khichdi - SK Khazana Recipe
Bajra soaked overnight 1 1/2 cups
Split green gram skinless (dhuli moong dal) 1/2 cup
Ghee 2 tablespoon + to garrnish
Cumin seeds 1 1/2 teaspoons
Green chillies 2-3
Curry leaves 7-8
Asafoetida 1/4
Onion chopped 1 large
Potato peeled cut into small cubes 1 large
Carrot peeled and cut into small cubes 1 small
French beans chopped 4-5
Turmeric powder 1 teaspoon
Red chilli powder 2 teaspoons
Salt to taste
Green peas 1/4 cup
Fresh coriander leaves chopped + to garnish 2 tablespoons
Method
Step 1
Heat ghee in a pressure cooker, add cumin seeds and let the seeds change colour. Add green chillies, curry leaves, asafoetida and onion, mix well and sauté till onion turns translucent. Add potato and carrot, mix and sauté for 2-3 minutes. Add French beans, mix and sauté for 1 minute.
Step 2
Add turmeric powder, red chilli powder and salt, mix well and saute for 1 minute. Add pearl millet, split green gram, green peas and coriander leaves and mix well.
Step 3
Add 8 cups of water and mix well. Cover and cook till 5-6 whistles are released.
Step 4
Transfer into a serving bowl, garnish with a blob of ghee and coriander leaves and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
