### TranslatedIngredients: 1 cup Bajra Flour ( Pearl Millet),1/2 cup Yellow Moong Dal (Split),1 tablespoon Sunflower Oil,1/2 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),1/4 teaspoon Asafoetida (hing),1 Onion - chopped finely,1 Tomato - chopped finely,1 Potato (Aloo) - cubed,1 Carrot (Gajjar) - cubed,1/4 cup Green peas (Matar),1 teaspoon Red Chilli powder,1 teaspoon Ginger Garlic Paste,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Salt,2 tablespoon Coriander (Dhania) Leaves - chopped finely,1/2 Lemon ### PrepTimeInMins: 260 ### CookTimeInMins: 30 ### TotalTimeInMins: 290 ### Servings: 4 ### Cuisine: Indian ### Course: Lunch ### Diet: Gluten Free ### TranslatedInstructions: To prepare Bajra Matar Ki Khichdi, soak bajra in water for about 4 hours or overnight. Soak moong dal in water for about an hour.In a Pressure cooker, add soaked bajra, moong dal, green chilies and turmeric powder. Add 4 cups of water and cook over medium flame for 4 whistles. Ensure water is added more to get the creamy consistency. Bajra takes time to cook, hence cook for 4 -5 whistles depending on the pressure cooker. Set aside.Meanwhile, chop all the vegetables required for Bajra Matar Ki Khichdi.In a Kadai, add oil and heat over medium flame.Once the oil is hot, add cumin seeds, mustard seeds, hing and cook until the seeds clutter. Cook until the cumin seeds become light brownish.Add onions and cook until they become translucent.Add tomatoes and cook until they become mushy.Now, stir in the chopped vegetables and combine them wellAdd red chili powder, coriander powder, garam masala, required salt and cook until the vegetables become soft and cooked.Combine the vegetable mixture with the gluten free bajra-dal mixture.Combine the until they are blended together and cook over low flame for about 3-4 minutesSwitch off the flame and garnish with coriander leaves.Add lime juice to the khichdi at the time of serving.Serve Khichdi warmly with pickle of your choice.