How to make Foxtail Millet Khichdi
Prep time – under 10 minutes (soaking time not included)
Cook time – under 20 minutes
Serves – 1
Onion – 1
Green chilli -1-2 slit
Ginger – 1 inch piece finely chopped
Foxtail millet/ tinai – 1/2 cup
Moong dal split yellow variety – 1 tbsp (optional)
Turmeric powder – a pinch
Ghee – 1 tsp
Salt as needed
Vegetables and greens
Carrot -1 medium size
Potato – small 1 or 1/2 a medium sized potato
Tomato -1/2 a tomato
Drumstick leaves – fistful
(You can add peas also)
For the seasoning
Oil – 1 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Cumin seeds -1/2 tsp
Whole black pepper – 2-3
Red chilli – 1
Hing – a pinch
Curry leaves – few
Chop all the vegetable into medium sized pieces.
Wash and soak millets along with moong dal in 1 1/2 cup of hot water for 2 -2 1/2 hours.
Heat oil in a pressure pan, add mustard seeds, when it splutters, add urad dal, cumin seeds, red chillies, hing black pepper and curry leaves.
Add chopped onions, ginger, green chillies and saute until onions turn pink.
Then add all the vegetables, drumstick leaves, turmeric powder, salt needed and saute for 2-3 minutes.
Add the soaked millet along with the water. Check for salt by tasting the water.
Note – If you do not have a cooker, you can cook the khichdi in a pan with a lid.
If you cannot get drumstick leaves, substitute it with mint leaves.
Millets are available in all organic stores or health stores.
Learn how to cook millets like kodo millet, barnyard millet, little millet etc.
If you found this post useful, I would really love it if you pin it or share
it with your Facebook fans or Twitter followers or Google+ circles today. All
it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+
buttons below the post. It will keep me motivated. Thank you!