Kitchadi is a south indian dish which is usually prepared using rawa or vermicelli . My kitchadi is a combination of barnyard millet (kuthiraivali) and moong dhal . I make sure every meal has protein in it. Millets are packed with fibres and nutrients whereas, moong dhal is loaded with proteins. Added veggies make the kitchadi a wholesome meal. Kitchadi can be matched with coconut chutney for breakfast or dinner. It tastes delicious even without the chutney. Do try this recipe for your family and stay healthy !

⏲PREP TIME : 15 minutes

⏲COOK TIME : 15 minutes

🍜CUISINE : Indian

🥘COURSE : Breakfast / dinner

🍴YIELD : 6 servings

INGREDIENTS REQUIRED :

Barnyard millet – 2 & 1/2 cups

Moong dhal – 3 tbsp

Beans – 100 gm

Carrot – 1 medium size

Big onion – 1

Country tomato – 2

Ginger garlic paste – 1 & 1/2 tbsp

Green chillies – 5 no.

Fennel seeds – 1/4 tsp

Cinnamon – 1 & 1/2 inch

Curry leaves – for sauting

Turmeric powder – 1/2 tsp

Mint leaves – few

Cloves – 5 no.

Ghee – 1tbsp

Sesame Oil – 2 tbsp

Water – 6 cups

METHOD :

Soak millet and moong dhal together for half an hour.

Heat oil in a pressure cooker, saute fennel seeds, cinnamon, cloves and curry leaves .

Add chopped onions , chopped green chillies, ginger ģarlic paste, tomatoes, mint leaves, turmeric powder and saute them well.

Now add in the finely cut beans , carrot and when it is done , add water and salt.

Allow it to boil and add in soaked millet and dhal.

Close the cooker and give 5 whistles.

Once the pressure is released, open the cooker and add ghee and give it a stir.

Millet kitchadi is ready to serve.