25 January, 2019
Easy Little Millet Khichidi|Millets Recipes|One Pot Meals
Little Millets Khichidi is simple to make yet healthy and extremely filling.
Khichidi is a one-pot meal made from rice and moong dal traditionally. I have now started making Millets Khichidi and has become standard in my place now. In fact, kiddo told me to make khichidi with millets and she will eat.
Millets, there are so many of them that it gets confusing, add to this the local names and since I speak 5 languages it gets doubly confusing so I will try and get the different names together.
|Nachani, Mundua, Mandika, Marwah||Ragi||Nagli,||Nachni|
Now that the names of millets are out of the way lets see,
Why use millets? What are the health benefits of millets?
Millets that are rich in fibre, calcium, iron and vitamin B.
However, before that you start using millets how do you cook them?
Sorghum and finger millet is generally used as a flour. Even bajra is generally used in flour forms. It is only recently I have come across varieties of food made with the whole grain.
If you are using the other millets Barnyard Millet, Kodo Millet, Little Millet or Foxtail Millet then use it as a whole grain and cook them. You will need 2-1/4 cups of water to cook 1 cup of millets in a dry style like rice is cooked for pulao but to make a porridge kind of consistency use 3 cups.
One of the first things I made with little millet was this Savoury Khichidi a simple recipe that can be made in one pot and is ideal for any meal breakfast, lunch or dinner.
I am adding Little Millet Khichidi to my #Millets collection, #Simple and Healthy Diet in Old Age( #SHDOA), #One Pot Meals.
Easy Little Millet Khichidi
- Prep time:10 minutes
- Cook time:10 minutes
- Passive time: 5 minutes
- 1/4 cup little millet/ navne
- 1/4 cup moong dal/split green gram
- 2 cloves garlic
- ¼ tsp turmeric powder
- salt to taste
- 2 tsp ghee
- 1 ½ tsp jeera/cumin seeds
- 1 tsp rai/mustard seeds
- 1tsps whole peppercorns (I did not use)
- 1 green chilli
- 6 to 8 curry leaves
- A few walnuts pieces
- veggies of your choice ( I used carrots, beans, corn)
- Coriander to garnish
- Rinse and drain the millets and moong dal a couple of times.
- Heat the ghee in a pressure cooker.
- Next, make the tempering add the mustard and jeera it will splutter, add the pepper(if using), green chillies and curry leaves.
- Transfer to the moong and millets mixture and fry till you get a nice aroma.
- Toss in the walnuts and give a quick stir.
- Add 1-3/4 cup water, salt and ginger if using.
- Bring to a rolling boil and let the water evaporate and come down to the level of the millets mixture. (see notes below)
- Add the veggies and close the cooker.
- Cook for 2 whistles. Turn off the heat and allow the cooker to cool naturally.
- Remove from the cooker and serve garnished with coriander with chutney/side dish of your choice.
- This will give you a that is grainy khichidi. Use more water in case you want it soft.
- You can also add the veggies in the stirring and then add water and cook the millets. I prefer this method as I want to see my veggies and I do not like them mashed up.