Millet Khichdi with Mixed Vegetables

Calories

250 kcal

Instructions:

1. Prepare Millet and Dal:
– Rinse the millet and moong dal thoroughly. Soak them in water for 20-30 minutes and then drain.

2. Cooking:
– Heat the ghee or olive oil in a pressure cooker or a large pot.
– Add cumin and mustard seeds. Let them splutter.
– Add asafoetida and ginger-garlic paste. Sauté for a minute until aromatic.
– Add chopped onions and green chilies. Sauté until the onions turn translucent.
– Add tomatoes and cook until they soften.
– Add turmeric powder, carrots, green beans, and peas. Sauté for a couple of minutes.
– Add the soaked millet and moong dal. Stir to mix everything well.
– Pour in the water and add salt to taste. Mix well.
– If using a pressure cooker, close the lid and cook for 3-4 whistles. If using a pot, cook until the millet and dal are soft and cooked through, stirring occasionally.
– Let the pressure release naturally if using a pressure cooker.

3. Finish:
– Open the lid and give the khichdi a good stir. Adjust the consistency with water if needed.
– Garnish with fresh coriander leaves.

Health Benefits:

– Millet: Rich in fiber, minerals (like magnesium and phosphorus), and antioxidants, good for heart health, and helps in regulating blood sugar levels.
– Moong Dal: High in protein, improves metabolism, and aids in weight loss.
– Vegetables: Add vitamins, minerals, and dietary fiber, boosting overall nutrition.

Ingredients

1 cup millet (foxtail, barnyard, or any preferred variety)
1/2 cup yellow moong dal (split mung beans)
1 onion, finely chopped
1 tomato, chopped
1 carrot, diced
1/2 cup green beans, chopped
1/2 cup peas
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1 teaspoon ginger-garlic paste
2 green chilies, slit (adjust as per taste)
1/4 teaspoon asafoetida (hing)
1 tablespoon ghee or olive oil
4-5 cups water (depending on desired consistency)
Salt to taste
Fresh coriander leaves, chopped