Barnyard Millet Khichdi

A one-pot khichdi that cooks in about twenty minutes and tastes like the one you already make with rice.

Prep

10 minutes

Cook

20 minutes

Serves

3 servings

Ingredients

• 1 cup Grainifyy Barnyard Millet
• 1/2 cup split moong dal
• 1 tbsp ghee or oil
• 1 tsp cumin seeds
• 1 pinch asafoetida
• 1 inch ginger, finely chopped
• 1 green chilli, slit
• 1/2 cup chopped carrot and beans
• 1/4 tsp turmeric
• Salt to taste
• 4 cups water

Method

1. Rinse the millet and moong dal together two or three times until the water runs clear. Drain.
2. Heat ghee in a pressure cooker. Add cumin and asafoetida and let the cumin sizzle.
3. Add ginger, green chilli and the chopped vegetables. Sauté for two minutes.
4. Add the drained millet and dal, turmeric and salt. Stir for a minute so everything is coated.
5. Pour in the water, close the cooker and cook for 2 whistles on medium heat.
6. Let the pressure release naturally, stir once and add a spoon of ghee before serving.

Tips

• For a looser, more porridge-like khichdi add half a cup more water.
• Barnyard millet does not need soaking for khichdi — rinsing is enough.

Serving Suggestion

Serve hot with plain curd, a spoon of ghee and papad or pickle.