Foxtail Millet Khichdi Recipe with Batata Aloo Nu Shaak
Total Time: 55 minutes
Cuisine: Indian
Ingredients:
- yellow moong dal (split)
- ginger
- ghee
- foxtail millet
- asafoetida (hing)
- black peppercorns
- cinnamon stick (dalchini)
- cumin seeds (jeera)
- turmeric powder
Instructions:
- Note: The method below will result in a mushy texture of the Khichdi; you can adjust the consistency of the water to be cooked to the texture you like
- To begin making the Foxtail Millet Khichdi Recipe, we will first get all the ingredients ready
- Wash the millets and the dal and place it in a pressure cooker
- Add 3-1/2 cups of water, turmeric powder, ginger, salt and cinnamon and cook until you hear three to four whistles
- Turn off the heat and allow the pressure to release naturally
- Once the pressure releases, open the cooker and stir the Khichdi to combine all the ingredients and we will proceed to make the tadka
- If you are planning to cook the Foxtail Millet Khichdi in a saucepan , then place the millet and dal in the saucepan, add the water, turmeric powder, ginger, salt and cinnamon and cook until the Khichdi is mushy
- Once done, check the salt and adjust to suit your taste
- For the seasoning of the Millet Khichdi, heat ghee a small tadka pan
- Add the cumin seeds, crushed peppercorns and asafoetida
- Stir for a few seconds and add it to the Foxtail Millet Khichdi
- Serve the Foxtail Millet Khichdi along with Batata Nu Shaak (Aloo Tamatar Sabzi) for a warm wholesome weeknight dinner