MILLET KHICHDI RECIPE | FOXTAIL MILLET KHICHDI | KORRA BIYYAM KHICHDI

 

INGREDIENTS :

½ cup millets (can substitute 2 tbsp with rice)

▢ ½ cup dal (moong or toor)

▢ 2.5 cups water

▢ 1 cup mixed veggies (carrots, beans, peas, capsicum)

▢ ¼ cup methi leaves or ½ to 1 cup spinach / palak

▢ 1 tomato small , deseeded (optional)

▢ 1.5 tbsp GHEE

▢ 1 tsp ginger grated

▢ ½ tsp cumin / jeera

▢ ¼ to ½ tsp red chili powder

▢ 1 pinch turmeric

▢ salt as needed

▢ ¼ to ½ tsp GARAM MASALA

INSTRUCTIONS :

Wash millets and dal thoroughly until water runs clear. Soak for about 30 mins to 1 hour. The longer they are soaked the quicker and softer they turn. Drain them to a colander.

Heat a pressure cooker or pot with ghee. Add cumin and allow them to splutter. Saute ginger until a nice flavor comes out.

Add all the veggies including tomato. Saute on a medium flame for 2 to 3 mins.

Add red chili powder, turmeric, garam masala and salt. Saute until the tomatoes turn mushy.

Then add drained millets and dal. Saute for 2 to 3 mins.

Add water and check the salt.

Pressure cook on a medium flame for 2 to 3 whistles. I cook for 2 whistles.