Little Millet methi khichdi

Millets in may series post 9- Little Millet Methi Khichdi

 I asked my friends and followers in Instagram- what is that one dish that lifts your mood? One of the most common answers was Khichdi. Later, when I asked them what dishes they would like to see in my millets in may series, a few of them answered milet khichdi. So quite obviously, millet khichdi found a post in my series. Khichdi is a one-pot, fast, easy, tasty and nutritious dish. No wonder it is called a comfort food! I usually make khichdi with vegetables. But when I came across an Instagram friend Sowmya’s recipe of little millet methi khichdi, I thought, why not?! The recipe I have followed here is hers. This really did turn out to be amazing! Thanks a lot for the recipe dearie! The methi added a new flavor to the khichdi. The grinded pepper corns added a spicy new twist to the khichdi. Serve with your favourite vegetable fry and enjoy!

Health benefits of Little millet- it is high in iron content and dietary fibers. It has medicinal properties and is useful in curing liver diseases, heart burn, indigestion and menstrual problems.

For more information on millets, click on the link below

 https://laksmiscookbook.blogspot.com/2019/05/millets-what-you-need-to-know.html

Preparation time: 10 minutes| Cooking time: 10 to 15 minutesCourse: Main| Cuisine: Indian

Ingredients:

Little millet- 1 cup

Moong dal- 1 cup

Water- 4 cups

Fresh methi leaves- ½ cup

Grated ginger- 1 tblsp

Turmeric powder- ¼ tsp

Salt- as needed

Oil- 1 tsp

Cumin seeds- ¼ tsp

For seasoning:

Oil- 1 tsp

Crushed pepper and cumin seeds- 1 tsp

For garnishing:

Roasted cashews- a few

Method:

1.      Wash little millet and moong dal two to three times and keep ready. Soak methi leaves in water for 5 minutes and wash it clean.

2.      In a pressure cooker, heat oil. Add cumin seeds. When it splutters, add little millet and moong dal, along with the grated ginger. Fry for a minute.

3.      Now add turmeric powder and washed and chopped methi leaves. Fry for a minute.

4.      Add salt and 4 cups of water to this and give it a mix. Now close the lid and pressure cook for three whistles on medium flame. Switch off flame.

5.      Let the pressure release on its own. Open the lid and mix everything well. If it is too thick add ½ cup of water and give it a slight boil.

6.      Heat oil in a kadai and add crushed pepper and cumin seeds. Add this to the khichdi. Garnish with roasted cashews and serve with raita or any side dish of your choice.

7.       

Notes:

·        You can prepare this dish with any millet of your choice.

·        You can also add veggies of your choice.

·        Always try to have millet dishes when it still hot or warm, as it tends to become thicker with time.

·        If it becomes thick, you can always add ½ a cup of water and give a boil to get it to the right consistency.

Step by step pictures

 heat oil in a pressure cooker.

add cumin seeds. when it splutters, 

add little millet, moong dal and 

graated ginger. fry for a minute

 then add turmeric powder along 

with chopped fresh methi leaves

fry for a minute

 add salt and 4 cups of water.

close the lid and cook for 3 whistle

on medium flame. switch off

let the pressurev release on its own.

 in the mean while, crush pepper corns

and cumin seeds in mixer jar and keep ready

 once pressure releases, open the lid 

and mix everything well.

if it is too thick, you can add 1/2 cup 

of water and give it a boil. 

 heat oil in a kadai, add the crushed 

pepper and cumin powder.

immediately switch off

add it to the khichdi and mix it

serve it hot.