By Bornika Das
Millets are nutritiously rich and are grown in India’s arid and semi-arid regions. Millets are small-seeded grasses and are considered to be staple food and fodder for millions of people in India. Besides, it is gluten-free, making an excellent food for people with celiac disease. Millets play an improtant role in India cuisine. Let’s check out how to make millet khidchi:
½ cup millet ½ cup moong dal 2 ½ cups water 1 cup mixed veggies (carrots, beans, capsicum, peas) ¼ cup methi leaves or ½ to 1 cup spinach finely chopped 1 tomato small, desseded 1 tsp ginger grated 1 ½ to 2 tbsp ghee or oil ½ tsp cumin seeds ½ tsp red chilli powder 1/8 tsp turmeric powder Salt as per taste ½ tsp garam masala powder
Wash millets and dal thoroughly. Soak them for 30 mins to 1 hour. Drain them.
Heat pressure cooker with ghee. Add cumin. Allow them to splutter. Saute ginger until nice flavour comes out.
Add all the veggies including tomatoes. Saute on medium flame for 2 to 3 minutes.
Add turmeric powder, red chilli powder, garam masala and salt. Sate until the tomatoes turn mushy.
Add drained millets and dal. Saute for 2 to 3 mins.
Add water. Pressure cook on medium flame for 2-3 whistles. When pressure drops, open the lid.
Fluff up and add a tsp of ghee.
Serve with pickle and papad