How to make Foxtail Millet Khichdi Prep time – under 10 minutes (soaking time not included) Cook time – under 20 minutes Serves – 1 Ingredients needed 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 Beans -3-4 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 Preparation 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. Method 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! Read More
