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FOXTAIL MILLET KHICHDI

Preparation



Chop all the vegetable into medium sized pieces.


Wash and soak millets along with moong dal in 1 1/2nd cup of hot water for 2 -2 1/2nd 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. Close the cooker and cook for 2 whistles on medium flame, then simmer for another 5 minutes and switch it off. Once the pressure subsides, open the cooker, add a tsp of ghee and mix the kichdi well. Serve hot with any raita of your choice. Believe me, the kichdi tastes delicious.


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Details

Prep time - under 10 minutes (soaking time not included)

Cook time - under 20 minutes

Serves - 1

Ingredients

  • Onion – 1
  • Green chilli -1-2 slit
  • Ginger - 1 inch piece finely chopped
  • Foxtail millet/ tinai - 1/2nd 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 1/2nd a medium sized potato
  • Tomato -1/2nd a tomato
  • Drumstick leaves – fistful

For the seasoning (You can add peas also)

  • Oil - 1 tbsp
  • Mustard seeds - 1/2nd tsp
  • Urad dal - 1/2nd tsp
  • Cumin seeds -1/2nd tsp
  • Whole black pepper - 2-3
  • Red chilli - 1
  • Hing - a pinch
  • Curry leaves - few

Additional Information

Product Code REC17
Weight 0
Weight_Unit gm
Special Price No
Special Price From Date No
Special Price To Date No

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