• Preeti Shridhar

Foxtail Millet Khichadi

Millets are a group of highly variable small seeded cereals widely grown around the world. They can tolerate extreme weather conditions and don't require much care. Millets are highly nutritious compared to popular cereals like wheat and rice.

They are rich in dietry fibre, iron, calcium and B vitamins and above all they are gluten free.

There has been a sudden rise in the popularity of millets in urban India whereas millets were always an important part of diet in rural India.

Today I am sharing an interesting recipe , Millet Khichadi made out of Foxtail millet.

I have used Foxtail grains instead of rice and a combo of sprouted moong (whole green moon dal) and moth in place of dal. If you don't have moth , you can use only moong. I used a mix of carrots and peas. you can also add beans, potatoes, cauliflower, as per your taste and availability.

Soak foxtail millet for 6-8 hours. It is very easy to cook then.

Ingredients serves 3

Foxtail Millet 1/2 cup dry

Sprouted moong and moth 1/2 cup

Onion roughly sliced 1/2 cup

Mixed vegetables 1/2 cup

Ghee/ clarified butter 2 tbsp

Mustard seeds 1/2 tsp

Cumin seeds 1/2 tsp

Asaefotida a pinch

Green chilli 2

Curry leaves 8-10

Peanuts 2 tbsp

Cashew broken into halves 2 tbsp

Ginger grated 1 tsp

Red chilli pd. 1/2 tsp

Turmeric pd 1/2 tsp

Coriander pd 1/2 tsp

Cumin pd 1/2 tsp

Salt to taste

Water 2 cups

Lemon juice 1 tsp

Chopped coriander 2 tbsp

Method :

Wash Foxtail millet in running water and then soak it for 6-8 hours.

Prepare sprouts in advance and then measure 1/2 cup.

Heat one tbsp of ghee / clarified butter in a deep sauce pan or kadahi.

Fry peanuts and cashew nuts till crisp and golden.

Remove them on a plate.

Add remaining ghee/ clarified butter.

Add mustard seeds. Once they crackle, add asaefotida, cumin seeds, green chilli and curry leaves. Give a nice stir.

Now add onions and ginger.

Cover and cook till onions turn soft.

Now add the vegetables and salt. Mix well.

Cover and cook for a few minutes.

Now uncover and cook for a couple of more minutes.

Strain the water from millets and add them to the pan.

Fry for a minute. Add sprouts. Give a nice stir.

Add in the spices and salt.

Tip in fried peanuts and cashew nuts. Add water.

Mix well.

Bring it to a boil, lower the flame , cover and cook till all the water evaporates.

Gently fluff it. Add lemon juice and lots of chopped coriander.

Give it a light mix. taste and adjust seasoning.

Serve it warm with dahi/raita and pickle.

I couldn't resist adding a spoon of melted ghee.

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