Steps for preparation

  • Heat a pan, add foxtail millet (1/2 cup) and dry roast over low flame for 1 – 2 mins. It should be hot to your touch. Transfer to a bowl.
  • Add moong dal (1/2 cup) 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 (1/4 tsp) and asafetida (1/4 tsp). When the mustard splutter, add cumin seeds and let it sizzle. Add onions and cook till it turns translucent.
  • Add 1 tomato, ginger and saute for a few seconds. Add chopped vegetables, green chilies, curry leaves, peas and mix well.
  • Add turmeric powder (1/4 cup), curry powder (1/4 cup), dry roasted foxtail millet (2/3 cup), 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 some ghee drizzled on top with chutney, curd raita or pickle.
  • Serve it.