Barnyard Millet Vegetable Khichdi Ingredients Barnyard millet (Kuthiraivali) – ½ cup Moong dal – ¼ cup Water – 2.5 to 3 cups Onion – 1 small, chopped Tomato – 1 small, chopped Veggies of your choice – 1 cup (chopped & diced) Green chili – 1, chopped Cumin seeds – ½ tsp Mustard seeds – ½ tsp Turmeric powder – ¼ tsp Asafoetida (Hing) – ¼ tsp Salt – to taste Ghee or oil – 1 tbsp Coriander leaves – for garnish Curry leaves – a few Instructions Start by washing the barnyard millet and moong dal thoroughly. You can soak them for 15 minutes for quicker cooking. Heat a pressure cooker or pan and add ghee or oil. Once hot, add mustard seeds and let them splutter. Then, add cumin seeds, chopped ginger, green chili, and curry leaves. Sauté for a few seconds until aromatic. Next, add chopped onions and sauté until they turn translucent. Add tomatoes and cook until mushy. Then, add chopped veggies, stir well. Sprinkle turmeric powder, asafoetida, and salt. Mix everything well. Now, drain the soaked millet and dal, then add them to the pan. Stir for a minute to combine the flavors. Pour in 2.5 to 3 cups of water and mix well. Close the lid and cook for 2-3 whistles in a pressure cooker or simmer for 12-15 minutes in a pan until soft. Once the pressure releases, gently fluff the khichdi. Garnish with fresh coriander leaves and serve hot with curd or pickle. This nutritious and wholesome dish makes for a light yet fulfilling lunch. Enjoy.
