Our comfort buddy, khichdi, has now ultra heartwarming, tasty and healthy because of little millet. Serve it garma-garam along with some achar and papad on the side.
LITTLE MILLET KHICHDI
Ingredients
1½ cups little millet
¼ cup soaked split red lentils (masoor dal)
¼ cup soaked split pigeon peas (toovar dal)
¼ cup soaked split skinless green gram (dhuli moong dal)
¼ tsp fenugreek seeds
½ tsp turmeric powder
Salt to taste
2 tbsps ghee + to drizzle
1 tsp cumin seeds
1 tbsp crushed ginger-garlic
2-3 green chillies, slit
8-10 curry leaves
1 medium onion, chopped
1 medium tomato, chopped
Salt to taste
1 tsp red chilli powder
¼ tsp turmeric powder
2 tbsps chopped fresh coriander leaves
Fresh coriander sprig for garnish
Method
1. Take little millet in a bowl. Add sufficient water and wash well 2 times.
2. Add more water and set aside for 15-20 minutes.
3. Drain the water and transfer in a pressure cooker. Add red lentils, pigeon peas, split skinless green gram, fenugreek seeds, turmeric powder, salt and 3 cups water and mix well.
4. Cover with the lid and cook on medium heat till pressure is released 2-3 times. Open the lid once the pressure settles completely.
5. Heat ghee in a non-stick pan. Add cumin seeds and once they start to change the colour, add crushed ginger-garlic and sauté for 30 seconds.
6. Add green chillies, curry leaves and mix well.
7. Add onion and sauté till golden brown.
8. Add tomato, salt and cook on medium heat till the tomatoes turn pulpy.
9. Add red chilli powder, turmeric powder and mix well.
10. Add cooked millet mixture, 1 cup water and mix well. Cook for 3-4 minutes.
11. Add coriander and mix well.
12. Transfer in a serving bowl, drizzle some ghee, garnish with coriander sprig and serve hot.
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