Millet Khichdi Recipe - Foxtail Millet Khichadi
Millet khichdi recipe with step by step photos without pre soaking the millets.
Breakfast or Dinner
Foxtail Millet or Thinai - 1/4 cup
Yellow Moong dal - 1/2 tbsp
Carrots - 2 tbsp
French beans - 2 tbsp
Peas - 2 tbsp
Onion - 3 tbsp
Tomato - 3 tbsp
slit - 2
Ginger - 1/4 inch piece
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Turmeric powder - 1/8 tsp or 1 pinch
Curry powder - 1/2 tsp
Curry leaves - 5
Asafoetida - 1 pinch
Water - 1+1/2 cup
Salt - to taste
Oil or ghee - 1 tbsp
Heat a pan, add foxtail millet and dry roast over low flame for 1 - 2 mins. It should be hot to your touch. Transfer to a bowl.
Add moong dal to the pan and dry roast it for 10-20 seconds. Transfer it to the same bowl.
Heat a pressure pan with oil.
Temper with mustard seeds and asafoetida. When the mustard splutter, add cumin seeds and let it sizzle.
Add onions and cook till it turns translucent.
Add tomato, ginger and saute for a few seconds.
Add chopped vegetables, green chilies, curry leaves, peas and mix well.
Add turmeric powder, curry powder, dry roasted foxtail millet, yellow moong dal and give a quick mix.
Add water, salt, mix well, close the cooker and cook for 3 whistles over low flame.
After the pressure is released, open the cooker and mash gently.
Millet khichdi is ready.
Serve hot with more ghee drizzled on top with curd raita or pickle.
If you do not have curry powder, add 2 cloves and 1/4 inch cinnamon stick while tempering.