Golden Millet Khichdi With Spiced Lentils Recipe

About this recipe

A wholesome and nutritious khichdi made with millet and spiced moong dal, perfect for a hearty and gluten-free Indian lunch.

Ingredients

• 100 g Coriander Leaves
• 1 kg Yellow Moong Dal
• 250 g Carrot
• 250 g French Beans
• loose Ginger
• 250g Green Chilli
• - Schweppes Lemon Lime 320ml
• 100g Greek Yogurt
• - Foxtail Millet Flour
• 20 g Turmeric Powder
• - Cumin Seeds / Jeera Seeds-250 Gms
• 50 g Asafoetida Powder
• 100 g Salt
• 1 kg Water Chestnuts
• 850 g Sundrop Heart+ Blended Cooking Oil

Instructions

1. 1. Rinse the millet and moong dal thoroughly under running water and set aside.
2. 2. Chop the carrot and green beans into small pieces and finely mince the ginger and green chili.
3. 3. Heat oil in a pressure cooker, add cumin seeds, asafoetida, and sauté until aromatic.
4. 4. Add minced ginger, green chili, and turmeric powder, stirring for a few seconds.
5. 5. Toss in the chopped vegetables and sauté for 2-3 minutes until slightly softened.
6. 6. Add the rinsed millet and moong dal to the cooker, mixing well with the spices and vegetables.
7. 7. Pour in water and add salt, stirring to combine all ingredients evenly.
8. 8. Close the pressure cooker lid and cook for 3 whistles on medium heat.
9. 9. Allow the pressure to release naturally before opening the cooker.
10. 10. Stir the khichdi well to achieve a creamy consistency and garnish with freshly chopped coriander leaves.
11. 11. Serve hot with a side of plain yogurt or a squeeze of lime for added flavor.