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Main ingredients | Barnyard millet, Split green gram with skin (chilkewali moong dal), Kodo millet, Ghee, Cumin seeds, Cinnamon, Black peppercorns, Asafoetida, Ginger, Green chillies, Onion, Fresh coriander leaves |
Cuisine | Indian |
Course | Rice |
Prep time | 10-15 minutes |
Cook time | 15-20 minutes |
Serve | 4 |
Taste | Savoury |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- ½ cup barnyard millet (jhangora)
- ½ cup split green gram with skin (chilkewali moong dal)
- ½ cup kodo millet
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 inch cinnamon
- 8-10 black peppercorns
- ¼ teaspoon asafoetida (hing)
- 1 inch ginger, chopped
- 2 green chillies, chopped
- Tempering
- 1-2 tablespoons ghee + for drizzle
- 1 medium onion, chopped
- Salt to taste
- 2-3 tablespoons fresh coriander leaves, chopped
- Fresh coriander sprigs for garnish
Method
- Take banyard millet, split green gram with skin and kodo millet in a big bowl and wash thoroughly 2-3 times. Drain the water.
- Heat ghee in a pressure cooker, add cumin seeds and once they start to change colour, add cinnamon, black peppercorns, asafoetida, ginger and green chillies, mix and sauté for 1 minute.
- Add drained millets, 3 cups water and salt and mix well. Cover the cooker with the lid and cook on medium heat till 2-3 whistles are given out.
- Open the cooker once the pressure reduces completely and mix the millets well.
- For the tempering, heat ghee in a non-stick pan, add onion and sauté till translucent.
- Add salt, 1 tablespoon coriander leaves and 1½ cups water and mix well. Cook for 2-3 minutes
- Add remaining coriander leaves, mix well and transfer the khichdi into a serving bowl.
- Drizzle some ghee, garnish with coriander sprig and serve hot with kadhi.
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