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 teaspoon fenugreek seeds
• ¾ teaspoon turmeric powder
• Salt to taste
• 2 tablespoons ghee + to drizzle
• 1 teaspoon cumin seeds
• 1 tablespoon crushed ginger-garlic
• 2-3 green chillies, slit
• 8-10 curry leaves
• 1 medium onion, chopped
• 1 medium tomato, chopped
• Salt to taste
• 1 teaspoon red chilli powder
• 2 tablespoons chopped fresh coriander leaves
• Fresh coriander sprig for garnish

Method

1. Take little millet in a bowl, add sufficient water and wash well. Repeat this once.  Add more water and let it soak for 15-20 minutes.
2. Drain the water and transfer into a pressure cooker. Add red lentils, pigeon peas, split skinless green gram, fenugreek seeds, ½ teaspoon turmeric powder, salt and 3 cups water and mix well. Cover with the lid and cook under pressure on medium heat till pressure is released 2-3 times. Open the lid once the pressure settles completely.
3. Heat ghee in a non-stick pan, add cumin seeds and once they start to change colour, add crushed ginger-garlic, mix and sauté for 30 seconds.
4. Add green chillies and curry leaves and mix well. Add onion, mix and sauté till golden brown.
5. Add tomato and salt, mix and cook on medium heat till tomatoes turn pulpy.
6. Add red chilli powder and remaining turmeric powder and mix well. Add cooked millet mixture and mix well. Add 1 cup water, mix well and cook for 3-4 minutes.
7. Add coriander leaves and mix well.
8. Transfer into a serving bowl, drizzle some ghee, garnish with coriander sprig and serve hot.