Khichdi is a popular comforting food, however what if it is made with definitely healthy millets? This dish is a perfect definition of healthy and yummy. This type of khichdi is a popular meal in India and is often acted as a home cooking or as a meal for those following a gluten-free diet plan. The active ingredients can differ depending upon individual preference, however it typically consists of millets and lentils. It is typically prepared in a pressure cooker or pot on the stovetop. Some variations consist of adding yogurt or ghee for included creaminess and flavor.

MILLET KHICHDI

Components

1/2 cup barnyard millet
1/2 cup split green gram with skin (chilkewali moong dal).
1/2 cup kodo millet.
2 tbsps ghee.
1 tsp cumin seeds.
1 inch cinnamon stick.
8-10 black peppercorns.
1/4 tsp asafoetida (hing).
1 inch ginger, chopped.
2 green chillies, chopped.
1-2 tablespoons ghee + for drizzle.
1 medium onion, sliced.
Salt to taste.
2-3 tablespoons fresh coriander leaves, sliced.
Coriander sprigs for garnish.

Method.

1. Transfer banyard millet, dal and kodo millet in a bowl and wash thoroughly for 2-3 times. Drain pipes the water.
2. Heat ghee in a pressure cooker. Add cumin seeds and when they begin to alter the colour, include cinnamon, black peppercorns, ginger, green chillies and sauté for a minute.
3. Add the drained millets, 3 cups water, salt and mix well.
4. Cover with the lid and cook on medium heat for 2-3 whistles. Open the cooker once the pressure decreases completely. Mix well.
5. For the tempering heat ghee in a non stick pan, add onion and sauté till clear.
6. Add salt to taste, 1 tbsp chopped coriander and 1 1/2 cups water and blended well. Prepare for 2-3 minutes.
7. Add staying coriander, mix well and transfer the khichdi in a serving bowl.
8. Sprinkle some ghee, garnish with coriander sprig and serve hot with kadhi.

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