INGREDIENTS:

  • Foxtail Millet or Thinai – 1/4 cup
  • Yellow Moong dal – 1/2 tbsp
  • Carrots – 2 tbsp diced
  • French beans – 2 tbsp chopped
  • Peas – 2 tbsp
  • Onion – 3 tbsp chopped
  • Tomato – 3 tbsp chopped
  • Green chili slit – 2
  • Ginger – 1/4 inch piece grated
  • Mustard seeds – 1/4 tsp
  • Cumin seeds – 1/4 tsp
  • Turmeric powder – 1/8 tsp or 1 pinch
  • Curry powder – 1/2 tsp
  • Curry leaves – 5
  • Asafoetida – 1 pinch
  • Water – 1+1/2 cup
  • Salt – to taste
  • Oil or ghee – 1 tbsp

INSTRUCTIONS:

  • Heat a pan, add foxtail millet and dry roast over low flame for 1 – 2 mins. It should be hot to your touch. Transfer to a bowl.
  • Add moong dal to the pan and dry roast it for 10-20 seconds. Transfer it to the same bowl.
  • Heat a pressure pan with oil.
  • Temper with mustard seeds and asafoetida. When the mustard splutter, add cumin seeds and let it sizzle.
  • Add onions and cook till it turns translucent.
  • Add tomato, ginger and saute for a few seconds.
  • Add chopped vegetables, green chilies, curry leaves, peas and mix well.
  • Add turmeric powder, curry powder, dry roasted foxtail millet, yellow moong dal and give a quick mix.
  • Add water, salt, mix well, close the cooker and cook for 3 whistles over low flame.
  • After the pressure is released, open the cooker and mash gently.
  • Millet khichdi is ready.
  • Serve hot with more ghee drizzled on top with curd raita or pickle.