Millet Khichdi

Millets are small seeded grass which are used as cereal in many parts of Asia. They are of various size and shapes like the finger millet, pearl millet, kodo millet, barnyard millet, fox tail millet and so on. They are rich in iron, calcium, magnesium and a rich source of dietary fibre. Moreover, they are gluten free. Millets have been cultivated

since thousands of years and Indians have been using it in their cuisine since long.

You might like to try the recipe of millet adai dosa from the blog. You can also make Uthappam, dosa, biryani, upma, millet curd rice and many inter dishes using various millets. Millet porridge acts as a coolant in harsh summers. Add some millet flour in your cookies and breads too. Why don’t you try these yummy and healthy ragi cookies? Here is a simple khichdi recipe very similar to how we make with rice and dal. I have used moong dal with the skin on it. Pair it up with some chilled raita and you can relish these on hot afternoons. I have used my 240 ml cup. You can add more water if you want the consistency to be very loose. So please adjust it as needed.

Ingredients:

• Millet 1/2 cup
• Moong dal 1/2 cup
• Salt to taste
• Onion 1
• Tomato 1
• Carrot 1
• Fresh peas 1/4 cup
• Green chilies 1-2
• Turmeric powder 1/4 tsp
• Red chili powder 1/4 tsp
• Cumin seeds 1/2 tsp
• Coriander leaves handful
• Refined oil 1 tbsp
• Ghee 1-2 tsp

Method:

• Wash the millet and dal and soak it for atleast half an hour.

• Slice the onions finely. Chop the tomato, green chilies and carrot.
• Heat oil in a pressure cooker and add cumin seeds.
• When they splutter, add the chopped veggies and saute for a while.

• Add the drained millet and dal and saute for 2-3 minutes.
• Add salt, turmeric and red chili powder.

• Pour around 3-3.5 cups of water and bring to a boil.

• Cover the cooker with the lid and cook on low flame for 15-16 minutes.
• Switch off the flame and allow the pressure to subside.
• Open and garnish with finely chopped coriander leaves and serve it hot with a drizzle of ghee.

• Enjoy with curd or raita.

Notes:

• You can use any kind of millet to make this khichdi. I have used kodo millet. You may choose barnyard or fox tail or little millet too.
• I have used chilkhe waali moong dal. You may use the normal skinless yellow moong dal.
• Use any vegetables of your choice for example, beans, mushrooms, capsicum etc.