Categories

Millet Khichdi

Ingredients

1/2 cup organic millet

1 cup organic yellow pigeon pea (toor dal)

1 tsp organic mustard seeds

1/2 tsp organic fennel seeds

Sea rock salt (to taste)

2 tablespoons A2 ghee or organic cold-pressed oil

Finely chopped vegetables of your choice (e.g., carrots, peas, beans)

1/2 cup grated coconut

2 cloves

1/2 inch cinnamon stick

Fresh coriander leaves (for garnish)

4 cups water

Method

• Rinse the millet and yellow pigeon pea thoroughly. Soak them in water for about 30 minutes.

• Heat a pressure cooker over medium heat and add the A2 ghee (or oil).

• Once the ghee is hot, add the mustard seeds and let them splutter.

• Add the fennel seeds and sauté for a few seconds until fragrant.

• Add the finely chopped onions and vegetables of your choice. Sauté until the onions are translucent and the vegetables are slightly tender.

• In a blender, combine the freshly grated coconut, cloves, cinnamon stick, and a handful of fresh coriander leaves. Blend until you get a smooth paste.

• Add the blended coconut spice paste to the sautéed vegetables in the pressure cooker. Fry the mixture for about 2-3 minutes, stirring continuously to prevent sticking.

• Drain the soaked millet and yellow pigeon pea. Add them to the pressure cooker with the vegetables and coconut paste. Roast them together for about 2-3 minutes, or until you get the aroma of ghee.

• Add turmeric powder and sea rock salt to taste. Mix well.

• Pour in 4 cups of water and stir everything to combine.

• Close the pressure cooker lid and cook for about 4-5 whistles, or until the millet and pigeon peas are fully cooked and the mixture has a porridge-like consistency.

• Once the pressure releases naturally, open the cooker and give the khichdi a good stir.

• Garnish with freshly chopped coriander leaves.

• Serve hot, optionally with a side of yogurt or pickle.

Enjoy your nutritious and flavorful Millet and Yellow Pigeon Pea Khichdi!