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| Main ingredients | Proso millet, Split skinless green gram, Fresh spinach, Turmeric powder, Ghee, Cumin seeds, Ginger, Garlic, Onion, Green chillies, Garam masala powder, Lemon juice |
| Cuisine | Indian |
| Course | Rice |
| Prep time | 2-3 hours |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup proso millet, soaked for 1-2 hours and drained
- 1 cup split skinless green gram, soaked for 1 hour and drained
- 2 cups shredded fresh spinach
- ¼ teaspoon turmeric powder
- Salt to taste
- 1 teaspoon + 1 tablespoon ghee + to serve
- 1 teaspoon cumin seeds
- 1 inch ginger, finely chopped
- 1½ tablespoons chopped garlic
- 1 large onion, finely chopped
- 1-2 green chillies, chopped
- ¼ teaspoon garam masala powder
- ½ teaspoon lemon juice
Method
- Heat a cooker, add proso millet, split skinless green gram, 4 cups water, turmeric powder salt and 1 teaspoon ghee, mix and cook under pressure for 1-2 whistle on medium heat. Reduce heat and cook for 2-3 minutes more. Switch the heat off and allow the pressure to reduce completely.
- Heat remaining ghee in a non-stick pan, add cumin seeds and let them change colour. Add ginger and garlic, mix well and saute for 1-2 minutes.
- Add onion, mix and sauté till golden. Add green chillies and mix well. Add spinach leaves, mix well and saute for 1-2 minutes.
- Add salt and mix. Add garam masala powder, mix and saute for a few seconds. Add the cooked millet-gram mixture and mix till well combined.
- Add lemon juice, mix and switch the heat off.
- Transfer the khichdi into a serving bowl, add ghee and serve hot with pickle and papads.
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