Directions
Millet Masala Khichdi
Makes 8 cups, serves 4.
Ingredients
Foxtail Millet (कँगनी) – ¼ cup
Pearl Millet (बाजरा) -¼ cup
Sorghum (जवार) – ¼ cup
Barnyard Millet (समक के चावल) – ¼ cup
Moong dhuli dal – ¼ cup
Masoor dal (मूँग दाल) – ¼ cup
Toor dal (तूर दाल) – ½ cup
Turmeric (हल्दी) – ½ tsp
Salt (नमक) – 1 tsp
Water (पानी) – 7 cups
For Tempering
Ghee (घी) – 3 tbsp
Dry Red Chilli (सूखी लाल मिर्च) – 2 nos
Heeng (हींग) – ½ tsp
Mustard seeds (सरसों दाना) – 2 tsp
Cumin (जीरा) – 2 tsp
Curry leaves (कड़ी पत्ता) – a sprig
Onion chopped (प्याज़) – ½ cup
Ginger chopped (अदरक) – 2 tsp
Garlic chopped (लहसुन) – 1 tbsp
Green chilli chopped (हरि मिर्च) – 1 no
Turmeric (हल्दी) – ½ tsp
Chilli powder (मिर्च पाउडर) – 1 tsp
Salt (नमक) – to taste
Tomato chopped (टमाटर) – 1 cup
Water (पानी)– as required
Kasoori methi powder (कसूरी मेथी पाउडर)– a pinch
Lemon (नींबू) – ½ no
Coriander chopped (ताज़ा धनिया) – handful
Steps
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1
Done
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For Millet Masala Khichdi, soak Foxtail Millet, Pearl Millet, Sorghum, and Barnyard Millet for at least an hour. Add the soaked millets in a pressure cooker along with water. Then add soaked moong dal, masoor dal and toor dal to it. Add some turmeric and salt to taste. |
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2
Done
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For tempering, heat a kadhai and heat some ghee, then add dried red chillies, heeng, mustard seeds and jeera. Now, add curry leaves, onions, ginger and garlic. Toss them and cook them well. Add some green chillies, turmeric, chilli powder, and salt to taste and give a light stir. Now add tomatoes and cook well. |
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3
Done
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Turn off the pressure cooker aster 2 to 3 whistles and then add the tadka to the millets and dal. Mix them well. Cook it for 5 minutes and then sprinkle, kasoori methi, coriander leaves and lemon juice. The Millet Masala Khichdi is ready to be served hot. Serve it with curd, achar and papad. |
