Millet Khichdi

Ingredients

• 0.5 cup Finger Millet
• 0.5 cup Moong Dal
• 1.0 Tomato
• 0.5 cup Spinach
• 1.0 cup Capsicum
• 1.0 tsp Ginger
• 1.5 tbsp Ghee
• 0.12 tsp Turmeric Powder
• 0.5 tsp Red Chilli Powder
• 0.5 tsp Cumin Seeds
• 0.5 tsp Salt
• 2.5 cup Water
• 0.5 tsp Garam Masala

Cooking Steps

1. Wash millets and dal thoroughly until water runs clear. Soak for about 30 mins to 1 hour. The longer they are soaked the quicker and softer they turn. Drain them to a colander.
2. Heat a pressure cooker or pot with ghee. Add cumin and allow them to splutter. Saute ginger until a nice flavor comes out.
3. Add all the veggies (you can have any veggies, 1 cup in total) including tomato. Saute on a medium flame for 2 to 3 mins.
4. Add red chili powder, turmeric, garam masala and salt. Saute until the tomatoes turn mushy.
5. Then add drained millets and dal. Saute for 2 to 3 mins.
6. Add water and check the salt.
7. Pressure cook on a medium flame for 2 to 3 whistles. I cook for 2 whistles.
8. When the pressure drops, open the lid. Fluff up and add a tsp of more ghee if you want
9. Serve millet khichdi with papad and pickle.