Kichadi is a south indian dish which is usually prepared using rawa or vermicelli . My kichadi 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 kichadi a wholesome meal. Kichadi 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 kichadi is ready to serve.